John Myers
Contents
show
Sea Bass on Vegetables with Red Pepper Polenta
The perfect sea bass on vegetables with red pepper polenta recipe with a picture and simple step-by-step instructions.
sauce
- Fund
- 4 piece Fish carcass
- 4 piece Bay leaves
- 2 piece Carrots
- 2 piece Onion
- 7 piece Black peppercorns
- 1 piece Onion
- 150 Milliliters Riesling
- 500 Milliliters Cream
- 50 g Butter
vegetables
- 1 piece Zucchini yellow
- 1 piece Zucchini green
- 2 piece Carrots
- 1 piece Yellow peppers
- 1 piece Red peppers
- 1 piece Orange peppers
- Oregano
- Thyme
- Butter
- Salt
- Pepper
Red pepper polenta
- 400 g Polenta
- 800 Milliliters Water
- 200 g Grated Parmesan
- 5 tablespoon Ajvar
sauce
- Cover the fish carcasses with the other ingredients in a saucepan with cold water and bring to the boil briefly. Then let it steep for another half an hour and then pass it through a fine sieve. Cut the onion very finely and sweat it in butter. Deglaze with the Riesling, add the stock and cream and let it boil down a little. Finally, puree the sauce with the hand blender and refine with the butter.
vegetables
- Clean the vegetables and cut them into small pieces. First put the carrots in the steamer (95 ° C) for 10 minutes, then add the zucchini and peppers and steam for another 10 minutes. Then melt the butter in a pan, briefly toss the thyme, oregano and vegetables. Season to taste with salt and pepper.
polenta
- Bring the 800 ml water to a boil, season with salt and add the polenta while stirring. Let simmer for about 10 minutes, stirring constantly. Remove from heat and stir in the Parmesan and ajvar. Pour into a flat baking dish and let cool (approx. 2-3 hours). Cut out the polenta and brown on both sides in olive oil until golden.
Sea bass
- Clean the fish fillets (remove any remaining bones) and season with salt and pepper on both sides. In the steamer at 95 ° C for 15 minutes.
Serving
- Place the polenta in the center of the plate and arrange the sea bass on top. Spread the vegetables and sauce around and serve.
Facebook Comments