for 4 people

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

How it's done

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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