POLENTA CRUSTED FISH RECIPES
POLENTA CRUSTED SALMON WITH TOMATO AND OLIVE VINAIGRETTE ...
Lovely dish, very simple to prepare. The polenta crust, crispy on the outside and keeps the fish moist on the inside.You may serve with fresh peas. I use a knob of butter alongwith the oil when frying the fish fillets, it just gives that extra flavour.
Total Time 38 minutes
Prep Time 30 minutes
Cook Time 8 minutes
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
- Half an hour before serving, add the tomatoes, olives and chopped parsley.
- For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
- Beat the eggs in a shallow dish.
- Wipe dry the the salmon fillets with kitchen paper.
- Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
- In a very large frying pan, heat the oil over a high heat.
- When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
- Drain on absorbent kitchen paper.
- To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.
Nutrition Facts : Calories 1300.2, FatContent 93.5, SaturatedFatContent 13.6, CholesterolContent 261.7, SodiumContent 619.6, CarbohydrateContent 48.1, FiberContent 6.6, SugarContent 3.8, ProteinContent 68.9
15-MINUTE MEAL RECIPES | BBC GOOD FOOD
A quarter of an hour and some clever ingredients are all you need for a super-speedy, satisfying supper.
Provided by Good Food team
Number Of Ingredients 1
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