Salmon fillet Florentine style on roasted polenta with melted tomatoes

Name: Salmon fillet Florentine style on roasted polenta with melted tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 450 ml Vegetable broth; 150 ml Milk; 7-10 Tbsp Salt; 150 g Polenta (corn semolina); 1 medium onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 450 g deep-frozen leaf spinach (Pettys); 300 g cherry tomatoes; 100 g Double cream cream cheese preparation; 7-10 Tbsp Pepper; 750–800 g Salmon fillet (without skin); 30 g Butter or margarine; 50–100 g Whipped cream; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

450 ml Vegetable broth
150 ml Milk
7-10 Tbsp Salt
150 g Polenta (corn semolina)
1 medium onion
1 Garlic clove
3 TABLESPOONS Olive oil
450 g deep-frozen leaf spinach (Pettys)
300 g cherry tomatoes
100 g Double cream cream cheese preparation
7-10 Tbsp Pepper
750–800 g Salmon fillet (without skin)
30 g Butter or margarine
50–100 g Whipped cream
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Oil

Directions

1
Bring the stock, milk and 1/2 teaspoon salt to the boil in a saucepan. Slowly pour in polenta while stirring and bring to the boil. Let it swell for 6-8 minutes at low heat while stirring constantly. Spread hot mixture 1-1 1/2 cm thick to a rectangle (approx. 15 x 20 cm) on an oiled baking tray. Let it cool down for about 1 hour
2
Peel onion and garlic. Dice onion, chop garlic. Heat 2 tablespoons of olive oil in a saucepan, fry onion and garlic. Add deep-frozen spinach and about 100 ml water. Cover and allow to defrost over medium heat for about 15 minutes. Stir in between. Wash, drain and halve the tomatoes. Add 150 g tomatoes and cream cheese to the defrosted spinach, bring to the boil and simmer for 1-2 minutes. Season to taste with salt and pepper
3
Wash the salmon fillet if necessary, dab dry and cut into 4 pieces. Season salmon with salt and pepper and place in an ovenproof, wide dish. Put spinach on the fish. Mix the remaining tomatoes, 1 tablespoon of olive oil, a little salt and pepper. Arrange the tomatoes around the fish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes
4
Cut polenta into 4 pieces. Heat the fat in a large, coated pan and fry the polenta in 2 portions until golden brown. Divide the polenta into 4 plates and arrange a piece of fish on each plate. Pour the liquid into a pot with the tomatoes. Add cream and bring to the boil briefly. Season to taste with vinegar, some salt and pepper. Spread the melted tomatoes with the sauce on the plates
5
Waiting time approx. 35 minutes