15 mins prep time 20 mins cooking time 4 servings 17 ingredients 17 Ingredients: 4 x 150g portions Ling 30 ml extra virgin olive oil 4 x 5 cm sprigs fresh rosemary 4 x sticks celery (cut to the length of the Ling) 250ml chicken stock ½ cup cannellini beans (tined) rinsed ½ red capsicum (1 cm dice) ½ yellow capsicum (1 cm dice) ½ small red onion (1 cm dice) 2 sticks spring onions (sliced thin) 1 tblsp white wine vinegar 3 tblsp extra virgin olive oil To taste salt flakes and freshly ground black pepper 1 cup snow pea tendrils 200g crème fraiche 150g soft goats cheese 2 tblsp lemon juice Method: Place the chicken stock into a shallow pan and bring to a simmer. Add in the celery and cook until just tender. Remove and hold in a warm place. Place in a bowl the red and yellow capsicums, red and spring onions. Combine together the vinegar, oil and seasoning, then dress the salsa. Heat a pan with a little olive oil and add in the rosemary sprigs. Place the Ling portions on top of the rosemary and grill for several minutes. Turn and grill until just done. Present the Ling on top of the celery with a little lemon cream, white beans, salsa and snow pea tendrils.