Adam Liaw’s ling and potatoes with parsley sauce

Name: Adam Liaw’s ling and potatoes with parsley sauce
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 500g new potatoes, peeled; 750ml chicken stock; ½ cup white wine; 2 tbsp fish sauce; ½ onion, peeled; salt and pepper, to season; 600g skinless ling fillets (or other firm, white-fleshed fish), cut into 4 portions; 50g butter; ¼ cup plain flour; 100ml thickened cream; ½ cup parsley, finely shredded; lemon wedges, to serve

Adam Liaw

May 30, 2025

easyTime:< 30 minsServes:4

Fish poached in stock, with the poaching liquid then turned into a sauce, is a combination that is speedy, easy and elegant.

Ingredients

500g new potatoes, peeled
750ml chicken stock
½ cup white wine
2 tbsp fish sauce
½ onion, peeled
salt and pepper, to season
600g skinless ling fillets (or other firm, white-fleshed fish), cut into 4 portions
50g butter
¼ cup plain flour
100ml thickened cream
½ cup parsley, finely shredded
lemon wedges, to serve

Method

Step 1
Place the new potatoes in a medium saucepan and cover with cold water. Bring to a simmer and cook for about 15 minutes until tender. Drain and season well with salt. Keep warm.
Step 2
Place the chicken stock, white wine, fish sauce and onion in a medium saucepan and bring to a simmer. Add the fish fillets and simmer over a low heat for about 6 minutes until the fillets are just cooked through. Retain the poaching liquid but discard the onion. Transfer the fish to a warm plate and cover while you make the sauce.
Step 3
Place a small saucepan over medium heat. Melt the butter and stir in the flour. Cook for about a minute, then add the poaching liquid a little at a time, adding as much as you need while stirring to create a smooth sauce about the consistency of thickened cream. Add the cream and parsley and stir to combine. Season well with salt and pepper. Serve the fish and potatoes with the sauce poured over the top and a wedge of lemon on the side.

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