Thursday, November 18, 2010

Pink Ling, Asparagus And Burnt Butter WIth Garlic And Sage


Summer is fast approaching; so for vanity reason and the fact that I am in bed by 10pm the latest during the week, we decided to go on a no carb diet on weeknights. It certainly works for me as I have been sleeping a lot better without the heavy starch sitting in my stomach. This is also a great way to take full advantage of the asparagus season when those little spears are cheap and plentiful. Any firm white fish would work well with the dish. 
P.S I am now really looking forward to Sunday when I will cook up something special for the up coming Malaysian Monday post.



recipe from the tummies' kitchen
serves 2
you'll need;
2 pieces of pink ling
2 bunches of green asparagus
2 bunches of white asparagus
a handful of sage
4 cloves of garlic, sliced
juice from half a lemon
olive oil
1/2 cm piece of butter
salt and pepper to taste
lemon wedges to serve



Wash and trim the asparagus.



Season fish fillets with sea salt and pepper.



Pan fry fish fillets in a hot pan with a little olive oil for 1 minute each side then finish off in the pre-heated oven for a further 10 minutes. Rest fish while preparing the burnt butter and sage.



In the same pan, melt butter with a little olive oil. Add garlic cook til a light golden then add in the sage, fry for 30 seconds before adding the lemon juice. Season with salt and pepper.



Blanch asparagus for a minute and drain well.



Place fish over the asparagus and drizzle the burnt butter with garlic and sage over. Serve immediately with a wedge of lemon.

20 comments:

  1. Hi tummy!!!! i love simple2 menu mcm niii, senang nak masak, cepat siap tak payah duduk lama2 dekat kitchen hihihi..... mesti cuba sbb nmpk menarik n i mmg suke vege n fish :D tenkiuuuu!!

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  2. alamak ika 1st to komen hehe...makcikmanggis pun suka masakan yang begini.Satu lagi menu sihat dari dapur Tummies:)

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  3. hi tummy..satu lagi masakan yg enak from u..u are the best cook...

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  4. Haha I could do with a no carb diet too lol
    A very simple and delicious dish indeed!

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  5. Mmmm, my mouth is watering! This sounds and looks wonderful! Lovely post!
    Cheers~

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  6. What a beautiful dish! Absolutely love it!
    P.S Making your soy poached chicken and the kitchen is smelly wonderful already!

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  7. great! I bought pink link this morning thought of cooking porridge tomorrow. May be can try this recipe too. Thanks for sharing.

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  8. What a lovely meal. I haven't seen pink ling in an age but I'll ask for it at the fish market. This really is a lovely post. I hope you are having a great day. Blessings...Mary

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  9. Don't know when I had pink ling last time...I reckon that's a decade ago...this looks droolworthy!

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  10. What a lovely dish! I like the fact that it is so simple yet must be very flavorful with the butter sauce over it.

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  11. As soon as I saw this dish, I thought Spring or Summer. beautiful. I forget that you experience opposite seasons that here in the U.S..

    This is a wonderful dish. Happy almost summer to you!

    Velva

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  12. Such a lovely presentation with a delicate flavor....
    so yummy
    Barbaraxx

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  13. I love pink ling too and this looks so delicious and healthy :))

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  14. lovely and simple and healthy love it

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  15. Un plat simple et délicieux.
    J'aime beaucoup.
    See soon.

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  16. I would make this in a heartbeat. I am really into sage lately, and this sounds so tasty! Love the presentation too!

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  17. Is ling the fish that you can use for otak-otak as well? Or am I mistaken? Love the idea of using the white and green asparagus!

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  18. This dish is so refreshing, no carbo, only white meat and lots of 'spears'! Yummy!

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  19. It's amazing how when butter is browned it has such a nutty complex flavor. Looks like a great dinner.

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