Recipes

Fillet of char with creamy herb polenta

Name: Fillet of char with creamy herb polenta
Prep time: 35 min
Cook time: 15 min
Ingredients: specific-field

Difficulty level: easy

35 Min.Preparation time
2Portions

Char fillets

3 tbsp olive oil
2 large boned char fillets
wild garlic salt, lemon juice

Creamy polenta

30 g butter or olive oil
60 g Steirerkraft fine-grain polenta
350 ml soup
salt, nutmeg
1 tbsp chopped herbs to taste

Optional to taste

2 tbsp cream
1 tbsp grated Parmesan

Pine nut paste

2 tbsp pine nuts
2 tbsp chopped parsley, lovage or basil
olive oil as required
1 drizzle of lemon juice
coarse sea salt

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Steirerkraft bietet einige geschmackvolle und abwechslungsreiche glutenfreie Alternativen.

Preparation

Mix the herbs with the pine nuts, add a little olive oil and chop into small pieces with a hand-held blender. Season with salt and lemon juice and add sufficient olive oil to create a creamy consistency.
Preparing the fish fillets: Lightly salt the fish fillets and sprinkle with a little lemon juice.
Heat some olive oil in a pan and cook the fillets on the skin side over a medium heat for a few minutes. Then turn and remove the pan from the hob.
Preparing the creamy polenta: Melt the butter in a pan, add the polenta and leave to sweat for a short time. Pour on the cold soup and cook over a moderate heat until creamy. Stir throughout and at the end, add the chopped herbs.
For a more intense flavour, add cream and grated Parmesan.
Roast vegetables such as halved tomatoes, zucchini and aubergine slices, spring onions and garlic in olive oil. Serve the creamy polenta on plates, place the fish fillets on top and add the roasted vegetables and pine nut paste.

Print recipe

This is my tip

Like risotto, the creamy polenta should be served immediately. If you leave it to stand, it will lose its creaminess.

Michaela Bloder, Steirerkraft Kernothek

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Fillet of char with creamy herb polenta Difficulty level: easy 35 Min. Preparation time 2 Portions Char fillets 3 tbsp olive oil 2 large boned char fillets wild garlic salt, lemon juice Creamy polenta 30 g butter or olive oil 60 g Steirerkraft fine-grain polenta 350 ml soup salt, nutmeg 1 tbsp chopped herbs to taste Optional to taste 2 tbsp cream 1 tbsp grated Parmesan Pine nut paste 2 tbsp pine nuts 2 tbsp chopped parsley, lovage or basil olive oil as required 1 drizzle of lemon juice coarse sea salt Shop products online Preparation Mix the herbs with the pine nuts, add a little olive oil and chop into small pieces with a hand-held blender. Season with salt and lemon juice and add sufficient olive oil to create a creamy consistency. Preparing the fish fillets: Lightly salt the fish fillets and sprinkle with a little lemon juice. Heat some olive oil in a pan and cook the fillets on the skin side over a medium heat for a few minutes. Then turn and remove the pan from the hob. Preparing the creamy polenta: Melt the butter in a pan, add the polenta and leave to sweat for a short time. Pour on the cold soup and cook over a moderate heat until creamy. Stir throughout and at the end, add the chopped herbs. For a more intense flavour, add cream and grated Parmesan. Roast vegetables such as halved tomatoes, zucchini and aubergine slices, spring onions and garlic in olive oil. Serve the creamy polenta on plates, place the fish fillets on top and add the roasted vegetables and pine nut paste. Print recipe This is my tip Like risotto, the creamy polenta should be served immediately. If you leave it to stand, it will lose its creaminess. Michaela Bloder, Steirerkraft Kernothek

Fillet of char with creamy herb polenta

Preparation

1-minute-polenta fine-grain

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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