Loading...
 

 

 Idée recette de la Cave Beetschen entrée gastronomique poissons de mer et crustacés filet de daurade à la plancha vierge acidulée à la tomate séchée galette de polenta blanche à la ciboulette

Fillet of sea bream a la plancha, tangy virgin sundried tomato,

white polenta cake with chives

By Frédéric Chamaret, gastrodomicile

 

Ingredients for 4 people

4 fillets of sea bream (calibration 600/800)

200g white polenta (sold at the co-op)

50g grated parmesan

1/3 chicken stock cube

½ bunch of chives

30g butter

5 tbsp virgin olive oil

4 sundried tomatoes

½ bunch basil

1 lemon

Juice of 1 lemon or 1 tbsp lemon vinegar

Salt/pepper

 

 

Method

 

Boil 700ml water with the chicken stock. Pour the semolina and cook over low heat, stirring constantly. Add the grated parmesan, butter, chives and season. Place the polenta on cling film forming a square and store in the fridge.

Finely chop the sundried tomatoes and chop the basil leaves. Vandyke the lemon and remove the segments. Remove the seeds. In a saucepan add all these ingredients, olive oil, lemon juice and season. Heat over low flame.

Remove the polenta from the fridge and chop 4 cubes. Heat them for 5 minutes in a hot oven.

Season the sea bream fillets and fry them in olive oil skin-side for 2 minutes. Finish cooking in a hot oven 190°C for 5 min.

 

 

Presentation

Place the polenta cube in the centre of the plate, place on top the bream fillet and drizzle with sauce. Garnish with a basil leaf.

 

Bon Appétit!