White’s Braised Ling with bok choy, peas & crisp pancetta
1 Kg Rock Ling Sliced
100 Mls Chicken Stock
100 Grams Butter
2 Onions (thinly sliced)
2 Bunches Bok Choy
350 Grams Peas
8 Slices of Pancetta
1 Tbsp Parsley
Salt & Pepper
500 Grams Baby Potatoes
Season ling with salt and pepper. Bring Chicken stock to the boil and then keep warm.
Melt butter in small fry pan, add onions and cook gently for 2-3 minutes or until tender, add bok choy.
Place pieces of ling on top of vegetables, add stock cover and simmer for about 5-7 minutes.
Heat grilling pan on high and cook pancetta until crisp.
Boil baby potatoes until cooked.
Garnish ling pieces and vegetables with fresh parsley, serve with pancetta and potatoes.