We finally tried the Ling fish fillets from The Fishmonger! Well, half of them anyway – the portion we got from J was a hefty 1.2 kg so we split it up into 2 meals.
Because Ling fish is much hardier and more distinctly flavoured than the Orange Roughy, we figured it could hold its own against some stronger flavours so I added some grated cheese to the flour for the crust, and served it with pasta in a tomato and gorgonzola sauce (bottled, courtesy of Marks and Sparks – I’m not that much of a domestic goddess).
I must say I’m less of a fan of these than the Orange Roughy fillets – I think I’ve just been spoilt by how awesome the latter were. Clearly the Ling fish is a much bigger fish than the Orange Roughy, so it simply didn’t have the same delicate, almost melt-in-the-mouth texture and subtle flavour. The Ling fish was much flakier and also had quite a distinct ‘fish’ (note: not fishy) flavour. It was also more challenging for me to cook it because the thicker portions really needed quite a bit of time before they were cooked through.
I would imagine that this would be good for fish and chips, kebabs/satay or even on the grill. Or perhaps cut up into chunks and served in a robust fish stew or chowder. Not quite my cup of tea, so I think we’ll stick to the Orange Roughy.
What C said.