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How to Make Ling Pie
Written by Jonathan Malory   
Ling Fish PieLing is a fish and a member of the cod family, only quite a bit larger than an average cod at about 7 feet or 2 metres long. They are quite hard to come by but can still be found off the coast of Yorkshire and in other parts of the world.

For 4 people, you will need: 
1 lb (450 g) ling
1 oz (25 g) plain flour
Salt and pepper
4 oz (100 g) bacon
2 hardboiled eggs
1 small onion
1/2 pint (300 ml/l 1/4 cups) milk
12 oz (350 g) puff pastry 

Cut the ling into four pieces.

Give it a coating of flour and season with salt and pepper.

Place in buttered ovenproof dish.

Chop the bacon and slice the eggs and onions and add these to the dish.

Pour over the milk.

Roll out the pastry to make a lid.

Brush with milk or beaten egg to glaze.

Bake in a hot oven (425°F/220°C   Gas Mark 7) for 10 minutes, then reduce the temperature (350°F/180°C   Gas Mark 4) and cook for a further 20 minutes, until the pastry is well risen and golden brown.

 
 
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