Angelakis Weekly Seafood Specials



Ling: with Cucumber & Dill Cream

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You Need: (Serves 4)

  • 500g ling fillets
  • 1 tablespoon butter
  • 1 medium cucumber, peeled, halved and seeds removed
  • 1 tablespoon fresh dill, finely chopped
  • salt to taste
  • ground black pepper
  • 1/2 cup sour cream
  • 1/4 cup cream



Cut ling fillets into individual serving pieces and steam for approximately 5 minutes.

Slice the cucumber thinly into julienne strips.

Melt the butter in a frying pan and saute the cucumber and dill until tender, season to taste, remove. Add the creams to the pan and heat through.

Place the cooked ling onto a serving plate and arrange the cucumber on top. Spoon the cream sauce over the fish.