Grilled Ling, Poached Celery, White Beans, Salsa, Snow Pea Tendrils And Lemon Cream

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


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.