Mures fishmongers

Mures Recipes

Ling with a Bloody Mary

Serves 4

Coconut rice

  • 2.5 cups rice
  • 1 cup coconut cream

Bloody Mary sauce

  • 1 tbsp olive oil
  • 2 large onions
  • 4 cloves garlic minced
  • 2 tbsp crushed coriander seeds
  • 1 litre tinned or UHT tomato juice
  • 2 tbsp Worcdestershire sauce
  • 1 tsp tabasco sauce
  • Grated rind and juice of one lemon
  • 1 tsp sugar
  • 50gms pure creamed coconut
  • 20ml vodka
  • 100ml double cream
  • 600 g ling fillets cut into eight portions
  • 4 sticks celery, sliced thinly and blanched in boiling salted water

Coconut Rice

Cook rice by your favourite method. When cooked, but still steaming, stir in one cup of coconut cream. Replace the lid and leave to absorb for five minutes.

Meanwhile, gently saute the onions, garlic and coriander seeds in the oil until translucent, add all other ingredients except the vodka and cream.

Bring to the boil and simmer for 15 minutes uncovered. This will reduce and slightly thicken the sauce. Add the vodka and cream in the centre of the pan and bring to simmering point—do not stiry. Gently slip the fillets into the pan and simmer for six minutes or until the dish is just cooked.

Add the blanched celery. Serve fish fillets on a mound of coconut rice in a bowl, surrounded by a ladle-full of the Bloody Mary sauce.

 

 

 

 

Mures Fishing

WILD SCALLOPS SPECIAL OFFER

Mention our new web site to receive your Wild Tassie Scallops for only $24.90kg