CODFISH WITH POLENTA


Ingredients - for 8 portions

1 garlic clove
1.5 l water
Salt
300g fine polenta (maize flour)
30g freshly grated Parmesan
Pepper
6 tbsp. olive oil 

600g loin of cod fillet
1 shallot
1 small red chilli pepper
½ bunch of flat-leaf parsley
5 anchovy fillets
100ml dry white wine
150ml milk 

Preparation:

For the polenta, peel and finely chop the garlic.Bring the water, 1 tsp. salt and garlic to the boil in a Ballarini Murano pan. Stir in the polenta andboil over a low flame for about 15 minutes, stirring repeatedly to prevent burning.

Stir in the Parmesan cheese and season to taste with salt and pepper. Spread half of the olive oil on a tray and spread the polenta about 2 cm thick on top. Cover and allow to cool completely.

Wash the cod, pat dry and cut into large cubes with a sharp knife. Peel and finely dice the shallot; wash and trim the chilli and chop finely with the seeds. Allow the anchovy fillets to drain well. Wash the parsley, shake it dry and chop.

 

Heat 2 tbsp. olive oil in the Ballarini frying pan pan. Sauté the shallot and chilli in it. Add the cod and anchovies and fry everything together over a medium flame until colourless. Deglaze with white wine, pour in the milk and add the bay leaves. Simmer over a low flame for about 5 minutes until almost no liquid is left. Stir in 2/3 of the chopped parsley, season with salt and pepper and keep warm.

Using a round cutter, cut thalers from the polenta. Heat the remaining olive oil in the Ballarini Murano pan and fry the thalers in portions until golden yellow.

Arrange the cod decoratively on the fried polenta thalers and serve sprinkled with the remaining chopped parsley.

Shop The Product Used To Make The Recipe

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BALLARINI 28cm Aluminium Non Stick Frying Pan

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BALLARINI 20cm Chef's Knife

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BALLARINI 23cm Silicone Pastry Scraper Black

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BALLARINI 29cm Silicone Whisk Black

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