Cray Crusted Pink Ling with Lemon Chive Sauce.jpg

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?

  1. Preheat oven to 200C.
  2. Line a baking tray with baking paper.
  3. Pat pink ling fillets with paper towel to remove excess moisture, then season with salt and pepper and place on baking tray.
  4. Add crayfish meat to a bowl with other Cray Crust ingredients. Mix to combine. Spread mixture over the top of the pink ling fillets.
  5. Mix breadcrumbs and parmesan together in a small bowl and sprinkle over the top of the Cray Crust.
  6. Bake for 15-20 minutes, or until the fish is cooked through and the breadcrumbs have turned golden and crunchy.
  7. Combine all sauce ingredients together in a bowl or jug and serve with the fish.

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