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Wow! I made this tonight for dinner for my family and they all LOVED it! I was concerned too about the amount of butter. I followed the recipe to a T and it was perfect in every way!!
We got some ling cod in our Alaskan seafood share. This recipe was a great way to prepare it. I used chicken stock instead of clam juice and 1/2 and 1/2 instead of milk–no problems with curdling. I made one half of the sauce recipe since I only had 1# of fish. The dish was perfect. My husband and I ate every crumb!
This was absolutely fantastic. Being an avid angler myself, I constantly am searching for a recipe that would blow me away when it comes to white meat fish. This was that recipe. I just made this with the lingcod i caught a couple weeks back (flash frozen in vacuum seal bag until thawed to cook.) And it seriously has become my new favorite recipe for all white meat fish. I did not have sherry on hand, but a red wine substituted quite nicely, and the color contrast was also pleasing visually. If you want to cut the middle man out, I just used 1 -1/2 sticks of SALTED butter, it roughly equates to using 2 sticks unsalted and the 1/2 tsp salt mixed in anyway, so that’s another small change I made, but everything else was followed to a T and I’m still just in awe of how tasty this was. Two thumbs WAY UP!
Hi Lucas, I’m so glad you made it and liked it! I just remade the sauce a few days ago to get a better photo for the sauce recipe and I was reminded how tasty the sauce is. So glad it worked for you even with the red wine sub for the dry sherry.
I want to bake this so bad lingcod is the best.
This was a huge hit when I served it at a dinner party. Used halibut as lingcod wasn’t available and it worked beautifully, as I’m sure any white fish would.
I saw a slight curdling effect in the boiling phase, but ignored it and the sauce turned out smooth and creamy. The only changes I made were to use 1% milk and only 1 stick of butter (couldn’t bring myself to add the second), and there was plenty of sauce to cover 3 lbs of fish, serve extra on the side, and even have a little left over. Delicious!!
As soon as the sauce ingredients came to a boil, the whole thing curdled. Pretty sure the milk was fresh. What gives?
Given the amount of butter in the recipe, that shouldn’t have been an issue. Don’t know what to tell you.
Elise, mine kept curdling in step 1, before adding the butter. I kept trying last night and finally got it to work by adding a little heavy cream to the milk, clam juice, and the sherry – fourth time was the charm! Lol The sauce was very tasty, thank you for the recipe.
Boiling milk will always cause curdling – I substituted heavy cream and added it near the end. You don’t need as much.
Also it could be because acidity in the wine. I had no clam stock so used white wine instead. I reduced my sherry and wine by half with garlic and bay leaf and then added the milk but did not boil it
Often it is a stirring issue. You should stir this almost continuously.
Wow! this was great! I stuck to the ingredients….somewhat but didnt have clam juice so I used white wine…and…didnt have sherry so I used red wine!…also used the amount of butter and only drizzled a minimum portion on the servings….what a great flavor!!
Great recipe! Too much salt for my taste, though. I added a little sugar to balance the flavor. Next time I’ll probably use half as much salt.
Absolutely delicious recipe. Anytime I go spearfishing for lingcod I keep this dish in mind as a great source of motivation. If you ever have lingcod on your hands you need to definitely give this recipe a shot.
This sounds very good. Have you tried it with any other type of fish? I am not sure if I could get Ling Cod, but I’m thinking of substituting with either Atlantic Cod or Halibut? Thanks for these great recipes.
I’m sure this recipe would work with fillets from many fish varieties. ~Elise
Im looking at this recipe and well just wanted to know what this means.
reduce by 1/2
Does that mean split the ingredients in 2 parts? If so what do you do with the other 1/2?
If not please explain to the culinary laymen.
“Reduce by half” means put the ingredients in a pan, put the heat on, let the mixture simmer until half of it has evaporated. ~Elise
Yikes! Why so much butter? Especially since it with a small amount of other ingredients, since the mixture is reduced.
Great recipe however. Delicious sauce. I found after 1.5 sticks it tasted very buttery and stopped there.
I made this recipe tonight and it was quite delicious. The sauce was really rich and yummy. A relative had brought me back some ling cod he caught while on a fishing trip in Alaska and the sauce ended up being perfect for it. I didn’t have any sherry and ended up using only half the amount of butter and it was still excellent. I’ll definitely use the sauce for any white fish again.