John Myers
Ingredients for 6 servings:
- 200 g toast bread, wholemeal
- 100 g butter
- 75 g horseradish (creamed horseradish) from the jar
- 75 g horseradish (vegetable horseradish) from the jar
- 1 liter vegetable broth
- 250 g corn semolina (polenta)
- 75 g butter, soft
- 100 g Parmesan, freshly grated
- 200 ml cream
- possibly salt
- 6 fish fillets (pollock fillets)
- 1 lemon(s)
- salt and pepper
- 400 ml cream
- 200 g double cream cheese
- e.g. vegetable broth
- possibly sauce thickener
- salt and pepper
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes
incredibly delicious!
For the horseradish crust, cut the bread into small pieces and grind finely using an electric chopper. Melt the butter and mix evenly with the vegetable and creamed horseradish. Season with salt. Form the mixture into a wide log on baking paper, roll it up in the paper, seal the ends, and place in the freezer for at least 2 hours. For the polenta puree, finely grate the Parmesan cheese and whip the cream until stiff peaks form. Bring the vegetable stock to a boil. Stir in the semolina while stirring. Reduce the heat and let it swell for 5 minutes while stirring. Mix the softened butter and Parmesan cheese into the semolina mixture. Finally, fold in the cream. Season with salt and keep warm. Rinse the fish fillets and squeeze the lemon juice. Pat the fillets dry and rub all over with salt, pepper, and lemon juice. Halve the fillets and place them side by side in a baking dish. Remove the crust mixture from the freezer, unroll it, and cut into slices approximately 0.5 cm wide. Place each slice on a halved fish fillet and broil at 275°C for 10-15 minutes to create a crust. For the sauce, scoop some fish stock from the casserole dish and blend it in a saucepan with the cream, cream cheese, and broth. Bring to a boil, stirring in a saucepan with a thickener if desired. Season to taste with salt and pepper. Arrange the fish fillets on plates with polenta and cream sauce and serve. I serve it with a fresh salad.
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