4 - 6 servings
How to cook Pink Ling (Kingclip) in Mustard Suace
- 2-3 pink ling (kingclip) bodies, without heads and tails (about 1 1/2 pounds total weight)
- Salt and pepper to taste
- 1 tablespoon finely chopped fresh dill or thyme
- Juice of 1/2 lemon
- 1 large onion, cut into small cubes
- 2 ounces (1/4 stick) butter
- 2 tablespoons grainy mustard
- 1 pinch nutmeg
- 1/2 cup milk
- 1/2 cup sour cream
- Rinse the fish bodies, dry and cut into portions pieces.
- Season with salt and pepper; sprinkle with chopped dill and drizzle with lemon juice. Mix and set aside to marinate for 10 minutes.
- Saute the diced onion in the butter until transparency. Add a pinch of nutmeg and mustard.
- Mix the sour cream and milk in a separate bowl and pour over the cooked onion. Reduce the heat and bring to a boil, stirring occasionally. Season with salt and pepper.
- Put the fish in the prepared mustard sauce; cover and simmer for about 12-15 minutes.
- Then turn the fish; cover and simmer for another 12-15 minutes.
- Serve the Pink Ling (Kingclip) in Mustard Suace hot with steamed rice or mashed potatoes.
The Pink Ling (Kingclip) in Mustard Suace
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 Pink Ling (Kingclip) in Mustard Suace serves/makes: 4 - 6 servings
The Pink Ling (Kingclip) in Mustard Suace recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Poached/Simmered