Grilled Lingcod With Crispy Prosciutto

When you think lingcod, think more than just fish and chips!

This delicious grilled lingcod with crispy prosciutto doesn't only look elegant on the plate but comes together quickly and can be grilled indoors or on the BBQ. For a lighter version, substitute the tater tots for roasted fresh potatoes, or the packaged leek soup with a simple sauce from scratch. If you have additional time, you can caramelize the onions versus saute, and the soup, onions and tater tots can be made a bit in advance and kept warm, while you cook the lingcod.

Ingredients

• 2 x 150 gram/ 5 oz pieces fillet of Skipper Otto Lingcod (skin on or off)
• 1 package powdered Cream of Leek soup mix, plus 2 cups water and 2 cups whole milk
• 1 medium yellow or white onion sliced in to strips
• 1 Tablespoon Olive Oil plus more for spraying your grill/fish
• 1 ½ cups frozen tater tots (or substitute fresh potatoes)
• 3 slices prosciutto
• Salt and pepper to taste
• Pea shoots – garnish (optional)

Directions

Preparation:

1. Cook tater tots per the package instructions (or roasted potato substitute). They’ll take about 25 minutes total time. Remove from oven and keep warm until needed.
2. While the tater tots are cooking, preheat your BBQ (or skillet) to medium heat.
3. Preheat a second skillet for the onions to medium heat, add the 1 Tablespoon of olive oil, the onions and a pinch of salt. Cook for 10 to 15 minutes stirring occasionally until nice golden colour. Cover and let rest when done.
4. Make the cream of leek soup per the package instructions. Instead of the 3 cups water and 1 cup milk recommended on the package instructions, I use 2 cups water and 2 cups milk just to make it a little creamier.
5. Season the flesh side of the lingcod with salt and pepper, spray your grill or skillet with a little olive oil and cook for about 5 minutes. Flip the fish and cook the second side for about another 5 minutes. I like to cook my fish to an internal temperature of about 52 degrees Celsius / 125 degrees Fahrenheit.
6. To crisp the prosciutto, lay the slices on some paper towel and cover it with another paper towel. Put the prosciutto in the microwave and cook on high power for 50 seconds (or equivalent time in the oven). Depending on your microwave, continue to cook in 10 second intervals until desired crispiness.

Plating

1. Spoon approximately 1/4 cup of the soup into the bottom of a wide serving bowl, or a dinner plate with a deep inset.
2. Next is to stack half of the tater tots or roasted potatoes, with half of the sautéed onions on top per plate. Use a clean soup can or stacking mold to help with stacking. Tap the ingredients down slightly to ensure they stay in place before removing the can/mold
3. Add the grilled lingcod to potato /onion stack. Crumble up one piece of the crispy prosciutto and scatter over the soup per place. Break apart the last piece and add some pea shoots for some extra colour and garnish.

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram