Fried ling fillets with chicory and blanched samphire
Ingredients (serves 4)
1 kg chicory
Salt and pepper
4 ling fillets of roughly 120 grams a piece
4 tablespoons of mayonnaise
2 x 75 grams of samphire
Butter
Preparation
Chop the chicory, mix with the mayonnaise and add salt and pepper. Blanche the samphire for 2 minutes in boiling water, drain and allow it to dry. Fry the ling fillets in the butter and season with salt and pepper. Serve the ling fillets with the chicory salad and the blanched samphire. You can serve this dish with creamy mashed potatoes.