Cray Crusted Pink Ling with Lemon Chive Sauce
Fresh pink ling fillets get the rock-star treatment with a crunchy, golden crust of crayfish and herbs and a tangy lemony sauce. This easy-to-make dish would be a great dinner-party dish, although it is equally as good as a mid-week meal for the family to enjoy.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 x 200 g fillets of pink ling
- Salt and freshly ground black pepper
For the Cray Crust
- 300 g cooked Southern Rock Lobster (crayfish) meat, finely diced
- 3 tbsp mayonnaise
- Juice of ½ a lemon
- 2 tbsp chopped chives
- Dash of Tabasco sauce
- For the Crumb
- 50 g fine white breadcrumbs
- 25 g Parmesan, grated
For the Lemon Chive Sauce
- 4 tbsp mayonnaise
- 200 g crème fraiche
- Juice of ½ a lemon
- 3 tbsp chopped chives
- Dash of Tabasco sauce
How do I make it?
- Preheat oven to 200C.
- Line a baking tray with baking paper.
- Pat pink ling fillets with paper towel to remove excess moisture, then season with salt and pepper and place on baking tray.
- Add crayfish meat to a bowl with other Cray Crust ingredients. Mix to combine. Spread mixture over the top of the pink ling fillets.
- Mix breadcrumbs and parmesan together in a small bowl and sprinkle over the top of the Cray Crust.
- Bake for 15-20 minutes, or until the fish is cooked through and the breadcrumbs have turned golden and crunchy.
- Combine all sauce ingredients together in a bowl or jug and serve with the fish.
