LING COD IS ONE OF MY FAVORITES — LIGHT, FLAKEY BUT WITH WONDERFUL FLAVOR — IT LENDS ITSELF TO BOTH PAN ROASTING AND STEAMING. THIS TECHNIQUE IS A COMBINATION OF BOTH. THE FILLETS ARE SAUTEED OVER HIGH HEAT SKIN-SIDE DOWN UNTIL CRISP, THEN COVERED AND STEAMED IN THEIR OWN JUICE AT A LOW HEAT. FOR THE POTATO SALAD, THE HOT POTATOES ARE ALLOWED TO COOL IN THE DRESSING TO ABSORB THE FLAVORS OF MUSTARD, CIDER VINEGAR AND NUT OIL. YOU CAN SERVE THIS POTATO SALAD WARM OR COLD. MAKE EXTRA. IT WILL TASTE JUST AS GOOD THE NEXT DAY, SCATTERED WITH FRESH HERBS.
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