Blue Ling in Pernod Butter with Mediterranean Vegetables

(44 votes)
Total Time Icon
Total time: 15 min
Preparation Time Icon
Prep time: 15 min
Yield Icon
Enough for 4 people

🍓 Ingredients

2 Red and yellow bell peppers
200 grams Celery
1 Carrot
1 Onion
1 small can Tomato
3 cloves Garlic
some Tomato paste
1 can Beans (thick white)
possibly Balsamic white and sugar to taste
4 Fish fillets (blue ling or another firm sea fish)
  Salt and pepper
50 milliliters Wine white
2 Garlic cloves
1 bunch Chives
some Olive oil
10 milliliters Pernod or another pastis
50 grams Butter
possibly Water or fish stock (a cube eg. For example
  See below)
  Chili to taste

🍽 Instructions

Clean carrot and celery and grate coarsely or cut into juliennes, clean bell bell pepper, quarter and peel as much as possible with a peeler, then cut into diamonds. Dice onion medium fine. Heat some olive oil in a saucepan and sauté first onions and garlic, then carrots and celery – without letting them brown, then add some tomato paste (2-3 tablespoons) and let it sweat.

Deglaze with a small can of tomatoes, then add the peppers, season (bell pepper, Provencal spices). Continue to simmer until the peppers are cooked but still nice and crunchy. Now add the beans and heat. Now add chili to taste.

Whether sugar and vinegar are needed depends on the peppers used.

The end result should be tart and fruity with a bit of heat.

Divide the fillets so that the pieces end up about the same thickness.

This will make it easier to cook evenly.

Alternatively: Buy a little more and freeze the thin pieces for a fish soup. Acidify the fish, pepper it.

Salt comes later. If you like, you can still season with a little celery salt, but sparingly.

Provide: A small glass of pastis, a small glass of wine, possibly some fish stock, sliced garlic and the chives cut into rings.

Tip: If you make fish stock, you should freeze some of it in an ice cube tray and then put it into freezer bags.

This way, you always have small amounts on hand, which quickly become liquid in the pan.

Now heat a little olive oil and a knob of butter in a pan, but don’t let the butter brown.

Add the fish fillets and immediately turn down the heat, add slices of garlic and a sprig of thyme if desired.

Turn the fish once and then salt it properly.

When the fish is cooked, remove and keep warm (below 60 degrees! ).

Now add the wine and the stock to the pan, let it boil down a bit. The aim is not to obtain a sauce, but a sort of ‘spice bath’ for the fish. Now also add the pastis and stir in the remaining butter. Turn the fish briefly in this melange and arrange it next to the vegetables on a plate.

If any of the melange remains in the pan, drizzle it over the fish. I don’t think a ‘filling side dish’ is needed here. If you do: couscous.

📊 Nutrition Facts

Nutritional values per serving:


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