Intermediate
Ingredients - for 4 servings -
- 8 red mullet fillets
- Olive oil
- Fleur de Sel, freshly ground pepper
- Lemon
FOR THE POLENTA
- 120 g polenta
- 50 cl milk
- 20 cl water
- 40 g butter
- 50 g grated Parmesan
- 15 g Darégal frozen basil
- Small black olives
FOR THE VIERGE SAUCE
- 8 cl olive oil
- 20 g pine nuts
- 8 cherry tomatoes
- 10 g Darégal frozen basil
- Fine salt, freshly ground pepper
The Darégal ingredients you need:
Preparation
- Prepare the polenta: In a saucepan, bring the milk and water to a boil with a pinch of salt. Gradually add the polenta while whisking to prevent lumps. Cook over low heat for 5 to 7 minutes, stirring regularly until the polenta thickens. Add the butter, Parmesan, olives, and frozen basil. Mix well. Adjust seasoning if needed. Keep warm, covered.
- Prepare the red mullet: Heat a non-stick pan with a drizzle of olive oil. Place the fillets skin-side down, flat, without overlapping them. Cook for 2 to 3 minutes without turning them: the flesh should just become opaque. Season with salt and pepper. Add a squeeze of lemon just before serving if desired.
- Prepare the vierge sauce: Dice the tomatoes into small, regular cubes and place them in a bowl. Season with fine salt and freshly ground pepper. Add the olive oil, pine nuts, and frozen basil.
- To serve: Arrange the hot polenta in small ramekins. Place the red mullet fillets on the plates, drizzle with the vierge sauce, and add lemon zest.
Enjoy your meal!
Chef's Tip!
For a more versatile version, prepare a firm polenta by reducing the amount of milk, and let it cool completely. Cut into sticks and pan-fry them in a drizzle of olive oil.
