Skate with Cornmeal Squares
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups vegetable stock
- ¾ cup Polenta (instant)
- 2 Tbsps grated Parmesan
- Nutmeg (freshly grated)
- olive oil (for the tray)
- 5 Tbsps olive oil
- 1 sprig rosemary
- 1 Fennel bulb (very finely sliced or shaved)
- 1 cup cherry Tomatoes
- ½ unwaxed lemon (zest and juice)
- 1 Tbsp roughly chopped cilantro
- 4 Skate wing (approx. 160 g each)
- cilantro (to garnish)
Preparation steps
1.
In a pan, bring the stock to the boil. Add the polenta, stirring well. Bring to the boil and cook over a reduced heat for around 5 minutes, stirring occasionally. Remove from the heat, stir in the parmesan and season to taste with nutmeg. Brush a round baking tray (approx. 32 cm in diameter) with oil and spread the polenta mixture over the tray to a thickness of 1-2 cm. Cool for at least 30 minutes.
2.
Turn the polenta out of the tray and cut into 8 segments. Heat 2 tbsp oil in a griddle pan and griddle the polenta with the rosemary on both sides until golden brown.
3.
Fry the fennel and tomatoes in a pan in 1-2 tbsp oil for 3-4 minutes. Add the lemon zest and season to taste with salt, ground black pepper and lemon juice. Finally, stir in the coriander.
4.
Fry the skate in the remaining oil in a non-stick frying pan for approx. 3 minutes on each side until golden brown.
5.
Arrange the fish on plates with the polenta triangles and and fried vegetables. Sprinkle with coarse sea salt and garnish with coriander leaves.
