Oven baked pink ling gratin
It’s time to switch up your mid-week cooking with this tasty fish dish. Featuring the buttery sweetness of leeks, together with herbs and carrots and a crumbly topping, it’s sure to be a hit with the whole family. You can use any firm white fish for this recipe.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 2 tbsp butter
- 1 cup carrots, finely chopped
- 3 cups leeks, white and light green parts only, cut into rings, divided
- 2 tbsp plain flour
- 1 cup white wine
- 1 cup fish stock
- 1 cup cream
- Salt and pepper to taste
- 6 x 250g fillets of pink ling
- 1 tbsp tarragon, finely chopped
For the crumb topping
- 6 tbsp butter
- 2 cloves garlic, minced
- 2 cups breadcrumbs
How do I make it?
- Heat butter in a large frying pan over medium heat. Add carrots and 2 cups of leeks and cook until softened, but not browned. Sprinkle flour over top and stir with a wooden spoon then pour in wine, fish stock and cream. Season with salt and pepper and simmer until the sauce has reduced by half. Remove from heat and add tarragon.
- Make the crumb topping by melting butter in a frying pan over medium heat. Add garlic and breadcrumbs and stir until they start to brown. Remove from heat and set aside.
- Preheat oven to 200C. Season the pink ling with salt and pepper and then place in an ovenproof casserole dish. Spoon carrot and leeks and sauce over the top. Sprinkle the breadcrumbs over the top and then top with 1 cup of leeks.
- Bake in oven for 20 minutes, checking to make sure the tops don’t burn.
