"Creamy Ling"

"Creamy Ling"

Serving: 1

Ingredients:
1 x Ling Fish
2 x Small Potato
 ¼ x Capsicum
1 x Onion
1 x Clove Garlic
1 x Spring Onion
100ml Milk
Butter
Parsley

Sauce
2 x Large Button Mushroom
Olive Oil
Basil Leaf
Parsley
¼ Cup Cream
Stock (Instant)

Steps:

Fish

- Heat non-stick pan, season fish with vege oil, salt and pepper.
- Cook each side for 5min or till brown.
- Heat oven to 180 degrees, place teaspoon of butter on top of fish.
- Place fish inside of oven and lower oven to 150 degrees, cook for 5min then switch off.

Vege Mix (Probably do this first)

- Boil the potato (cleaned/peeled/diced into bite size) with the parsley.
- Once potato is cooked and soft, remove, strain and place in cold water.
- Prepare the diced onion, red capsicum, spring onion, garlic and parsley.
- Mix the potato with all other prepared ingredients. Slowly mash the potato during the mixing process. Add seasoning.
- Add milk little by little till it become slightly smooth. Add butter at the very end and mix about.
- Place in refrigerator for later. If decide to re-heat, add some butter and place into microwave for 2.5min before serving.

Cream Sauce

- Slice mushroom horizontally 3-4 slices, Sautéed the mushroom with olive oil.
- Add stock and cream and herbs and seasoning and let it simmer till bubble.
- Once bubbling, reduce heat and set it sit a moment before serving.

COST

Ling fish do cost a lot but worth it for the taste.

This meal would cost around Aud$16+ ... you are definitely paying for the quality.