Fried pike-perch fillet with sauce vierge on polenta

Name: Fried pike-perch fillet with sauce vierge on polenta
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Tomatoes; 2 Shallots; 3 Garlic cloves; 3-4 Stem(s) Basil; 400 ml Vegetable broth; 100 g Polenta (corn semolina); 50 g grated Comtè cheese; 125 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 4 Pike-perch fillets with skin (à approx. 175 g); 6 TABLESPOONS Olive oil; 2–3 Twigs of thyme and rosemary; 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Tomatoes
2 Shallots
3 Garlic cloves
3-4 Stem(s) Basil
400 ml Vegetable broth
100 g Polenta (corn semolina)
50 g grated Comtè cheese
125 g Butter
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
4 Pike-perch fillets with skin (à approx. 175 g)
6 TABLESPOONS Olive oil
2–3 Twigs of thyme and rosemary
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Carve tomatoes crosswise, blanch with boiling water, rinse cold and peel the skin. Cut tomatoes into quarters, remove seeds and dice. Peel shallots and 2 garlic cloves, dice finely. Wash basil, shake dry, remove leaves and chop.
2
For the polenta, bring the stock to the boil, pour in the polenta while stirring and let it swell at low heat for about 5 minutes. Fold in cheese and 50 g butter. Season with salt and nutmeg.
3
Wash the fish, dab dry. Press 1 clove of garlic into the skin, wash herbs, shake dry. Heat garlic and herbs with 2 tbsp. oil in a pan. Put the fish in with the skin side down and fry for about 8 minutes.
4
Then turn, fry briefly on the other side. Season with salt and pepper. Take the fish out and keep warm.
5
Heat 4 tablespoons of oil in the same pan, sauté the shallots and garlic cubes in it. Add the tomatoes and steam for about 1 minute. Remove herb twigs and garlic with skin. Add 75 g butter and basil to the pan and fold in.
6
Season to taste with salt, pepper and sugar. Roughly chop the herbs. Arrange polenta with fish and sauce on plates, sprinkle with herbs and serve immediately. A green salad tastes good with it.