John Myers
Ingredients for 4 servings:
- 4 trout fillets, or salmon or char
- 3 yellow bell peppers
- 3 red bell peppers
- 3 green bell peppers
- 180 g polenta
- 2 jars of vegetable stock, 400 ml each
- 3 onions
- 5 cloves garlic
- 6 sprigs basil
- 1 sprig(s) tarragon
- 1 sprig(s) marjoram
- 4 sprigs lemon thyme
- 3 sprigs rosemary
- 3 sprigs of thyme
- 4 tbsp sunflower oil
- 100 g cheese (Gouda), medium-aged, grated
- 3 tbsp butter
- 6 tbsp olive oil
- ½ cup whipped cream
- Black pepper, freshly ground
- Salt
- Chili, from the mill
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
Delicious recipe from my vacation in North America
Melt 2 tablespoons of butter in a saucepan, add the polenta, and brown it. Add the vegetable stock, stir in, and simmer on the lowest heat for fifteen minutes, stirring frequently. Pluck the basil leaves from four sprigs, along with the marjoram and tarragon. Blend everything in a food processor with the sunflower oil and then stir into the polenta along with the grated Gouda. Season with salt, pepper, and a pinch of chili. Wash the bell peppers, deseed them, remove the white ribs, and peel them. Then cut them into thin strips. Peel and finely dice two cloves of garlic and the onion. Sauté both in a pan with the bell pepper strips in 2 tablespoons of olive oil. Season with salt and pepper. Finely chop the lemon thyme and mix it with the bell peppers. Season the fish fillets with salt and pepper and fry them skin-side down in a non-stick pan in the remaining olive oil. Add the thyme, rosemary, and the remaining garlic (whole, for flavor), glaze with the remaining butter, and finish cooking in an uncovered pan over low heat. Whip the cream and fold it into the polenta just before serving. Arrange the polenta on plates. Place the peppers and a fish fillet on top and serve. Garnish with the remaining basil leaves. The herbs and garlic from the pan are not needed.
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