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
Method:
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.
