15 mins prep time 20 mins cooking time 4 servings Method: Place the chicken stock into a shallow pan and bring to a simmer. Add in the celery and cook until just tender. Remove and hold in a warm place. Place in a bowl the red and yellow capsicums, red and spring onions. Combine together the vinegar, oil and seasoning, then dress the salsa. Heat a pan with a little olive oil and add in the rosemary sprigs. Place the Ling portions on top of the rosemary and grill for several minutes. Turn and grill until just done. Present the Ling on top of the celery with a little lemon cream, white beans, salsa and snow pea tendrils.