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Sea Bass on Vegetables with Red Pepper Polenta

5 from 6 votes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 157 kcal

Ingredients
 

sauce

  • Broth
  • 4 Fish carcass
  • 4 Bay leaves
  • 2 Carrots
  • 2 Onion
  • 7 Black peppercorns
  • 1 Onion
  • 150 ml Riesling
  • 500 ml Cream
  • 50 g Butter

vegetables

  • 1 Zucchini yellow
  • 1 Zucchini green
  • 2 Carrots
  • 1 Yellow peppers
  • 1 Red peppers
  • 1 Orange peppers
  • Oregano
  • Thyme
  • Butter
  • Salt
  • Pepper

Red pepper polenta

  • 400 g Polenta
  • 800 ml Water
  • 200 g Grated Parmesan
  • 5 tbsp Ajvar

Instructions
 

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.

Nutrition

Serving: 100gCalories: 157kcalCarbohydrates: 3.9gProtein: 3.8gFat: 13.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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