Polenta with fish and vegetables

Polenta with fish and vegetables

Total: 1 hr | Active: 20 min.
gluten-free
Nutritional value / person: 624 kcal
, Fat: 23 g
, Carbohydrate: 57 g
, Protein: 42 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

300 g carrots, cut into approx. 4 cm pieces
300 g parsnips, cut into approx. 4 cm pieces
300 g raw beetroots, cut into wedges
1 tbsp olive oil
½ tsp salt
a little pepper

Polenta

1 tbsp butter
1 shallot, finely chopped
2 cloves
5 dl milk
3 dl water
150 g medium-fine polenta (4 min.)
80 g grated Parmesan
½ tsp salt
a little pepper

Fish

1 tbsp olive oil
4 pangasius fillets (each approx. 150 g)
½ tsp salt

Sage butter

50 g butter
½ bunch sage, leaves torn off
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How it's done

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Vegetables

Spread the vegetables on a baking tray lined with baking paper, drizzle with oil, mix, season.

Roast

Approx. 40 mins. in the centre of an oven preheated to 200 °C.

Polenta

Heat the butter in a wide pan. Add the shallot and cloves, sauté for approx. 3 mins. Pour in the milk and water, bring to the boil. Stir in the polenta, reduce the heat, simmer for approx. 4 mins., stirring occasionally to form a thick paste. Stir in the cheese and season.

Fish

Heat the oil in a non-stick frying pan. Salt the fish fillets, fry for approx. 1 min. on each side. Remove, plate up with the vegetables and polenta.

Sage butter

Heat the butter and sage in the same frying pan until the butter foams and smells nutty, drizzle over the fish.

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