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Ingredients
Sea Bass with Vanilla Polenta and Tomato Sauce
- For the polenta
- 1 Vanilla bean
- 200 milliliters Chicken broth
- 100 milliliters Whipped cream
- 150 grams Polenta
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp butter
- salt
- For the fish
- 4 Sea bass fillet (each about 120 grams) (approximately 4 ounces) (skin-on)
- salt
- freshly ground peppers
- 4 stems Lemongrass
- 200 grams Porcini mushroom
- 2 Tbsps butter
- 4 Tbsps olive oil
- Balsamic glaze (for garnish)
- 2 rosemary (for garnish)
Cut an "X" into the base of the tomatoes, blanch in boiling water, peel, cut in half, remove the seeds and finely chop the flesh. Reserve some tomatoes cut into wedges for garnish. Peel the onion and garlic and finely chop. Heat the olive oil in a saucepan and sauté the onion and garlic until soft. Add the tomatoes and simmer for 25 minutes over low heat. Season with salt and sugar.
For the polenta: Halve the vanilla bean pod lengthwise, scrape the seeds into a saucepan, add the chicken stock and cream and bring to a boil. Gradually whisk in the polenta and simmer for about 20 minutes over low heat.
For the fish: Rinse the sea bass fillets, pat dry and season with salt and pepper. Skewer with the lemongrass stalks.
Wipe the mushrooms with a damp paper towel and cut into large pieces. Heat the butter in a pan and sauté the mushrooms for 5 minutes.
Heat the olive oil in a nonstick frying pan and sear the fish fillets, skin-side down, for 2-3 minutes. Flip over and cook for about 1 minute.
Stir the Parmesan and butter into the polenta and season with salt.
Spoon the polenta onto serving plates. Top with fish fillets and reserved tomato wedges. Spoon the tomato sauce and mushrooms around the fish and garnish with fresh rosemary, balsamic glaze and vanilla bean pods.