Finely chop the shallots and sweat them (cook over low heat to extract the water) with 1 tbsp olive oil.
Add the drained corn.

Dilute the miso pase in 500 ml of water, add the broth to the pan as well as the liquid cream.
Bring to a boil.

Using a hand blender mix well the preparation and by using a fine mesh sieve filter it to get rid of the corn wrap and have a smoother texture

Pour it into the pan and cook over low heat until it thickens.

Bring a litre of water to boil and gently pour the polenta while stirring with a wooden spoon.

Cook over low heat without stopping stirring until polenta thickens.
Add gently, Parmesan, rosemary and pepper

Cook for 2 minutes, then transfer to a rectangular or square container, leave to cool and put it in the refrigerator for 2 hours.

Heat a tbsp of oil in a frying pan and brown the polenta cakes that you have previously cut, on each side.

Wipe the fillets if there is water on the surface.
In a very hot frying pan heat a tbsp of oil and brown the fillets on the skin side for 2 minutes, turn them over, salt the flesh and let it cook for 2 minutes.