Roasted Ling with Clams, Perry and Curly Kale

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 tbsp rapeseed oil
• 2 x 150g/5oz ling
• 300g/10oz clams
• 200ml/7fl oz perry (a cider
• 1 shallot
• 150g/5oz unsalted butter
• salt and white pepper
• 110g/4oz curly kale
• 1 lemon
• 2 tsp finely chopped fresh chives

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Finely chop the shallot. Pat the ling dry and season both sides with salt and white pepper.

2. Heat 2 tablespoons of the rapeseed oil in an ovenproof pan over medium-high heat. Sear the ling for 2 minutes, turn, then transfer the pan to the oven for 6 to 8 minutes until the flesh is opaque and flakes at 145°F (63°C).

3. Meanwhile, rinse the clams and discard any broken ones or any that stay closed when tapped. Heat the remaining oil in a large lidded pan over medium heat and cook the shallot for 2 minutes until soft.

4. Add the clams and perry to the pan, cover, and cook for 4 to 5 minutes, shaking the pan, until the shells open. Discard any that stay closed.

5. Strip the kale leaves from the stalks, chop roughly and rinse. Boil the kale in a pan of boiling water for 2 minutes, then drain well.

6. Melt half the butter in a clean pan, add the drained kale, season with salt and pepper, and cook for 2 minutes, stirring.

7. Melt the remaining butter in a small pan and cook until foaming and lightly golden. Stir in the juice of the lemon, remove from the heat.

8. Lift the clams out of their pan and keep warm. Strain the cooking liquid through a sieve, return it to the pan and simmer for 3 minutes. Whisk in the lemon butter, then spoon the sauce over the kale, ling and clams and scatter with chives (optional) and serve with lemon wedges.