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The idea of this recipe was to bring a variety of textures and especially tastes. The creamy polenta cake loaded with parmesan and rosemary that blends perfectly with the sweetness of the corn cream boosted in flavor thanks to the broth of miso and shallots. We associate all this with the finesse of the sea bream flesh which is already enough on its own and the trick is done!
Do not be intimidated by the number of elements of the dish, of course it will take longer but there is no difficulty of execution, you just have to have the right tools, which are, a hand blender and a fine mesh sieve.
AuthorFatouCategoryMain dishes, Plat principalDifficultyIntermediate
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.
Ingredients
Directions
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.