• 4 200g rock ling portions
  • 15 Freshzest Curry Leaves
  • 100g black olives, pitted
  • 1 red onion, cut into rings
  • 400g crushed tomato
  • 250ml fish stock
  • 1/2C risoni pasta
  • 1 punnet Freshzest Micro Watercress
  • 60g butter, softened
  • 2 tbsp Freshzest Parsley - Continental, chopped
  • 1tsp Freshzest Thyme – lemon
  • 1 garlic clove, finely chopped
  • 40g Gruyere cheese, grated*
  • 80g panko crumbs
  • salt & pepper

Braised Rock Ling with Herb Crust.

Serving Size: 4

  1. Herb crust: Add butter, parsley, lemon thyme, garlic, Gruyere & panko crumbs to a bowl and mix well.Add salt and pepper to taste.
  2. In a shallow fry pan quickly sear both sides of the seasoned rock ling.
  3. Add stock, curry leaves, red onion, tomato, olives & risoni. Bring to a slow simmer for 10 minutes, add more stock if necessary.
  4. Sprinkle the top of the rock ling with herb crust, then place pan under a hot grill till crust is golden. Serve in a flat bowl with micro watercress. *use parmesan if gruyere is not available
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