One of the few saltwater species available to Northeast anglers during the winter is the ling, aka red hake. Here’s a unique recipe that will have you braving the cold to gather some fresh fillets for the table.
INGREDIENTS:
1 lb. ling fillets
Shiitaki mushrooms
1 small yellow onion
1 dozen snow peas
2 eggs
Salt, pepper and paprika
1 tbsp. parmesan cheese
1 oz. milk or heavy cream
1 tsp vegetable oil or butter
1 Piece of fennel finely minced (optional)
Dash of thyme (optional)
COOKING INSTRUCTIONS:
Cut ling fillets into 1/2-inch cubes. Into a mixing bowl, place cubes, very thinly sliced onion, mushrooms, snow peas, two eggs, salt, pepper, paprika, Parmesan cheese and milk or heavy cream. Whisk all gently together. Preheat oven to 400 degrees. Add oil or butter to non-stick pan. Pour contents of bowl into heated pan. Bake for 15 minutes until underside is browned. Flip and serve on plate.
