Ling Loin Skin Off – Océfrais

129.00 $

Fresh ling loin skin off, packed in trays with a ten-day shelf life, which can be cooked in two and a half minutes in a microwave oven, with no preparation, and no loss of flavour.

The fillets are wrapped in a special heat-resistant food-grade plastic film that clings to the fillets like a second skin. Thus, when cooked in the microwave oven, the film on the tray swells like a blister, but without bursting. The fish is cooked in its own water, like steam, in 2 minutes 30″

 

Packing: Skin Pack of 250g, 2 loins

 

Storage: 0° – +2°

 

Origin: France

 

French name: Dos de julienne

Quantity

Description

 

                                                                                      vegetable oil, for deep-frying                                                                     80 g(2¾ oz/½ cup) rice flour

                                                                                      25 g(1 oz) panko (Japanese-style) breadcrumbs                                       1egg

                                                                                      2 tsp milk                                                                                                      120 g (4¼ oz) ling fillets, skin removed, pin-boned

                                                                                      4brioche buns, cut in half horizontally                                                      8 baby cos (romaine) lettuce leaves

                                                                                      2 whole pickled onions, sliced into rings                                                   2 pickled cucumbers, thinly sliced lengthways

                                                                                     100 g(3½ oz) tartare sauce

 

  1. Half-fill a medium saucepan with vegetable oil and place over high heat (see note). Heat the oil to 180°C (350°F)  – check with an oil thermometer. (For a guide to testing the oil temperature without a thermometer, see note.) 
  2. In a large, shallow bowl, whisk the egg and milk together to make an egg wash. Place the rice flour in another bowl and the panko breadcrumbs in a third. Dust each ling fillet in the rice flour first, then dip it in the egg wash and, lastly, the breadcrumbs. 
  3. Tap off any excess crumbs and lower the ling fillets carefully into the hot oil. Fry the ling for about 2 minutes, or until crisp and golden. Remove from the saucepan and drain on a baking tray lined with paper towel. 
  4. Place the bottom half of each brioche bun on a tray. Add two lettuce leaves to each and top with the fried fish. Add the pickled onion rings, pickled cucumber and tartare sauce, then place the other brioche half on top and serve.
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