Ling Casserole with Herbs and Mustard Recipe
Ling Casserole with Herbs and Mustard
Flavors of Australia
Total time: 1hr to 2hr

Oven temperature: 180°C / 350°F
Prep. time: 20 minutes
Cooking time: Under an hour

Difficulty: Easy
Chef's Note

An original idea from the Sydney Fish Market and the Australian Fishsellers Association

For 4 servings

- 750 g (1 lb. 10 oz.) Ling fillets
- 120 g (4 oz.) butter
- 375 ml (1 1/2 cups) fish or vegetable stock
- 200 ml (3/4 cup) white rice
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) flour
- 1 bunch of fresh spinach
- 2 tbsp. chopped parsley
- 1 tbsp. oil
- 1 tbsp. grainy Mustard

For the topping
- 250 ml (1 cup) bread crumbs
- 125 ml (1/2 cup) grated cheese
- 2 tbsp. melted butter
  1. Heat the oil in a skillet; sear the fish fillets for one minute on each side; transfer to paper towel; cut into 3 cm (1 1/4") pieces;
  2. cook the rice in the usual way;
  3. wash the spinach, removing the larger stems; tear the leaves up coarsely and steam for a few minutes;
  4. prepare the roux: melt the butter in a saucepan, remove from the heat and add the flour; whisk well; add the milk and stock, whisking constantly; return to the heat; cook until the sauce thickens, still stirring constantly; remove from the heat and gently blend in the mustard, parsley and fish.
  5. spread the rice out in a casserole; cover with the spinach; top with the fish and the sauce;
  6. in a small bowl, combine the 3 ingredients for the topping: bread crumbs, butter and cheese; spread over the fish mixture;
  7. bake for about 30 minutes or until the top is lightly browned.

To stay with the Australian theme, we suggest a Lone Gum unoaked chardonnay, a wine with body but no woodiness, with tropical fruit and melon flavors and a slightly acidic finish.

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