2 Ling Portions
75g freshly podded peas (about 150g before podding), or frozen peas
3 rashers of streaky bacon, derinded and finely chopped
1 small leek, trimmed, cut into rough 1cm squares and washed
100ml double cream
1 tbsp vegetable oil
Season the Ling with salt and pepper. Add the peas to a pan of salted water and simmer for four to five minutes or until tender, then drain. In the meantime, melt half of the butter in a heavy-based saucepan and add the bacon and leeks. Cover and cook gently over a medium-low heat for 3-4 minutes, stirring every so often, until the leek is soft.
Roughly chop the peas and add them to the leek and bacon with the cream. Season with salt and pepper and simmer for a few minutes until the cream has reduced and is just coating the peas.
Meanwhile, heat the oil in a non-stick frying-pan over a medium-high heat and add the ling portions, skin-side down. Cook for three to four minutes until nicely coloured, then turn them and add the rest of the butter to the pan. Fry for a couple of minutes until the fish is just cooked through. To serve, spoon the creamed peas, leeks and bacon on to warmed plates and place the fish on top.
Mark Hix recipe.