for 4 person

Parmesan polenta

1 tbsp	olive oil
1	shallot, finely chopped
6 dl	milk
2 ½ dl	vegetable bouillon
150 g	medium-fine polenta (4 min.)
100 g	Parmesan by the piece, coarsely grated
	salt to taste

Herb salad

30 g	Micro Greens
1	organic lemon, use grated zest
½ tbsp	olive oil
100 g	smoked trout filets, roughly torn
100 g	smoked salmon, cut into florets

Eggs

1 dl	white wine vinegar
1 ½ litre	salted water
4	fresh eggs
¼ tsp	sea salt

How it's done

Parmesan polenta

Heat the oil in a wide pan. Add the shallot, sauté for approx. 3 mins. Pour in the milk and stock, 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, season with salt.

Herb salad

Mix the micro greens, lemon zest and oil, serve with the fish on top of the polenta.

Eggs

Pour the vinegar into the boiling salted water, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain and serve on top of the polenta, sprinkle with fleur de sel.

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