Roasted Ling with Clams, Perry and Curly Kale

Roasted ling fillets served with fresh clams, a perry-reduction butter sauce, and sautéed lemon-zested curly kale.

Healthy Fish Seafood Main Course Kale

Estimated Nutrition

Calories

1022.6

kcal / serving

2045.2 kcal total

Carbs

11.4g

per serving

22.8 g total

Fat

89.3g

per serving

178.5 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Butter

unsalted

Fruits

piece

Lemon

zest only

Liquids

200

Perry

pear cider

NutsSeeds

Salt

to taste

White Pepper

to taste

tsp

Chive

finely chopped

OilsFats

59.2

Rapeseed Oil

Seafood

300

Ling Fillets

skin on

300

Clams

thoroughly washed

Vegetables

piece

Shallot

finely chopped

110

Curly Kale

stalks discarded

Method

Sear the ling fillets in a hot ovenproof pan with oil until golden-brown.

Assemble by placing fish on kale, then topping with clams and the perry sauce.

Toss the drained kale with remaining butter and lemon zest.

Boil kale in salted water for 3 minutes until tender.

Reduce the liquid by boiling, then whisk in half the butter.

Preheat the oven to 190°C.

Strain the clams, reserving the cooking liquid in the pan.

Simmer clams, shallots, and most of the perry in a hot pan for 3 minutes.

Roast the fish in the oven for 7 minutes and let it rest.