Ling fish poached in olive oil

VIDEO: Ling fish fillets poached in olive oil, mash of crushed potatoes and crudité salad

The common or white ling is a codfish. The taste is similar to cod, but richer. The flesh is firm, tender and moist, with large flakes.

Poaching fish in olive oil is one of my favourite methods to cook fish. You get a delicious tender silky texture and pure flavour. The olive oil infuses and flavours the fish. So make sure to use a tasty oil. Afterwards you can strain and store the olive oil and use it again.

Poaching in oil is basically the same cooking method as confit, when you slow cook meat or vegetables in fat at a low temperature. You can use any fish, but the best fish for olive oil poaching is rich in flavour and firm in texture, such as ling. You can also use salmon or halibut and you get the best result with thick fillets.

New potatoes are a perfect match for fish and in this recipe I am making chunky mash of crushed potatoes. Crudité literally means “raw things” in French and the raw crunchy vegetables and vinaigrette complements the olive oil poached fish and potato mash.

  • Author : Gutti Winther
  • Category : Dinner
  • Cuisine : Nordic/Mediterranean
  • Yield : 2 servings
  • 2 loin fillets of ling fish (2 x 200 g)
  • (There are instructions on how to prepare and fillet a ling fish in the video above. You get the best result with thick fillets. You can also use other species of fish.)
  • Half a litre of extra-virgin olive oil (The oil will flavour the fish, so use a tasty olive oil. You do not necessarily need a pricey and top quality oil, but make sure it has a good taste.)
  • 1-2 cloves of garlic
  • 1-2 small dried chili
  • Zest of a lemon (organic)
  • Salt
  • 8 medium size or 15 small new potatoes
  • 3 small carrots
  • 3 green asparagus
  • 2 radishes
  • 5 Brussels sprouts
  • A handful of frisée lettuce leaves
  • A tablespoon of tarragon leaves
  • A small handful of red currant berries
  • 1 shallot, chopped
  • A couple of fresh sage leaves, chopped
  • A couple of stalks of chives, chopped
  • A tablespoon of honey
  • 2 tablespoons of apple cider vinegar
  • 4 tablespoons of extra olive oil
  • 25 g of butter
  • The juice of half a lemon
  • Start by heating the oil to 60º. Use a thermometer. You can use a pot, a sauté pan or a roasting tray and fill up with enough oil to cover the fillets. You can poach the fish on the stove, but the easiest way is to use an oven. Heat the oil and place the ovenproof pot, pan or tray in the oven at 60º.
  • While the oil is heating prepare the ling fillets. If you have a whole ling fish, there are instructions on how to prepare and fillet a ling fish in the video above. Leave the skin on the fillets, as it will protect the flesh while cooking in the oil so the flesh underneath becomes really juicy.
  • Sprinkle some salt on the fillets.
  • When the oil is 60º add the chili, garlic and lemon zest. This will add aroma and flavour to the oil and fish. Put the fish fillets gently into the poaching oil.
  • Poach the fish for about 20 minutes. When done the flesh should be fairly firm and you should be able to remove the skin easily.
  • While the fish is poaching prepare the mash and the crudité salad.
  • Boil the potatoes. If you are using new potatoes you don’t need to peel them and the skin will give your mash a rustic texture.
  • Slice the carrots, radishes and asparagus very thinly on a mandolin iron and peel the leaves off the Brussels sprouts and put the raw vegetables into a bowl of ice water. This will keep the vegetables firm and crunchy.
  • For the vinaigrette, mix a tablespoon of honey, two tablespoons of vinegar and four tablespoons of olive oil and a pinch of salt. Taste the vinaigrette. It should have a strong taste and a balance of sweet, sour and saltiness and you can adjust the balance with honey, vinegar, oil and salt.
  • For the mash, sauté the shallot and sage gently in butter in a pot for a couple of minutes. When the shallot has softened add the boiled potatoes and crush them Add the juice of half a lemon, the chopped chives and a pinch of salt. Mix the potatoes with the other ingredients so you get a chunky mash.
  • When the fish is ready, lift it out of the oil. Let it drain on a piece of paper or cloth and let it rest.
  • Drain the raw vegetables from the ice water and mix them with some vinaigrette in a bowl. Be careful not to soak the vegetables in vinaigrette.
  • To serve, put a big lump of potato mash onto the plates. Remove the skin from the fish fillets and place the fillet on top of the mash. Arrange the crudité salad around the mash. Garnish with friseé lettuce, red currant berries, tarragon leaves and finish with a drizzle of vinaigrette on top.