4 - 6 servings
How to cook Baked Pink Ling in Cream Mustard Sauce
- 1 pink ling (kingklip) body, without head and tail (about 1 1/3 pounds)
- Salt and pepper to taste
- 2 tablespoons lemon juice
- 1 onion, finely chopped
- 1 cup cream 22%
- 1 small bunch dill, finely chopped
- 1 pinch ground nutmeg
- 1 tablespoon mustard (not bitter)
- Butter for frying
- Remove the fish skin and spinal bone. Cut into portion size fillets and put in a deep baking dish.
- Season with salt and pepper and drizzle with lemon juice.
- To prepare the Cream Mustard Sauce: saute the onion in a frying pan with butter, until transparency. Add the cream, nutmeg, mustard, dill, salt and pepper.
- Bring to boil and simmer until thickened and pour over the fish.
- Send in the preheated oven and bake for about 15 minutes at 400°F (200°C).
- Serve the Baked Pink Ling in Cream Mustard Sauce hot with mashed potatoes or cooked rice and a fresh vegetable salad of your choice.
The Baked Pink Ling in Cream Mustard Sauce
recipe very easy to cook and so good!
If you have difficulties to buy pink ling
in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.
This recipe for Baked Pink Ling in Cream Mustard Sauce serves/makes: 4 - 6 servings
The Baked Pink Ling in Cream Mustard Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Baked