Ling Casserole with Herbs and MustardTheWorldWideGourmet.com
Total time: 1hr to 2hr
Oven temperature: 180° C (350° F)
Preparation time: 20 minutes
Cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:175.4 kcal
Proteins:11.2 g
Fats:8.9 g
Carbohydrate:12.1 g
Fibers:0.5 g
Sugar:0.8 g
Cholesterol:35.7 mg
Sodium:249.6 mg
Calcium:71.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
750
g
ling fillets
120
g
butter
375
ml
fish or vegetable stock
200
ml
white rice
125
ml
milk
125
ml
flour
1
bunch of fresh spinach
30
ml
chopped parsley
15
ml
oil
15
ml
grainy mustard
*For the topping
250
ml
bread crumbs
125
ml
grated cheese
30
ml
melted butter
METHOD
- Heat the oil in a skillet; sear the fish fillets for one minute on each side; transfer to paper towel; cut into 3 cm (1 1/4") pieces;
- cook the rice in the usual way;
- wash the spinach, removing the larger stems; tear the leaves up coarsely and steam for a few minutes;
- prepare the roux: melt the butter in a saucepan, remove from the heat and add the flour; whisk well; add the milk and stock, whisking constantly; return to the heat; cook until the sauce thickens, still stirring constantly; remove from the heat and gently blend in the mustard, parsley and fish.
- spread the rice out in a casserole; cover with the spinach; top with the fish and the sauce;
- in a small bowl, combine the 3 ingredients for the topping: bread crumbs, butter and cheese; spread over the fish mixture;
- bake for about 30 minutes or until the top is lightly browned.
SOMMELIER
To stay with the Australian theme, we suggest a Lone Gum unoaked chardonnay, a wine with body but no woodiness, with tropical fruit and melon flavors and a slightly acidic finish.CHEF'S NOTES
An original idea from the Sydney Fish Market and the Australian Fishsellers Association
