Roast Ling with shrimp and lemon caper butter

By Kitchen Exile April 30, 2020 BBQ, main course, recipes

Ling is a white fish with a wonderful sweet flavour. It holds together well during cooking and doesn't tend to fall apart as easily as cod. I like to salt the ling before cooking as it firms up the fish and adds a subtle flavour. The tang of the sauce contrasts nicely with the sweetness of the shrimp and the ling.

2 200g pieces of ling
20g fine grained salt
100g brown shrimp
50g unsalted butter
10ml rapeseed oil
20g capers
10ml lemon juice

Salt the pieces of ling all over and place in the fridge for an hour to firm up
Preheat the oven to 160c (fan) 170c (normal) or set your BBQ up for indirect cooking at 170c
Wash the salt off and pat dry
Gently heat up the rapeseed oil in a pan and fry the ling skin side down to crisp it up
Place the pan in the oven/BBQ and cook for 15 minutes or until it reaches 55c internal temp
For the last 5 minutes of cooking add the butter, shrimp and capers
Once the fish is done, remove from the oven and add the lemon juice and stir through