for 4 people

Polenta

250 g	coarsely ground polenta (Bramata)
1 ¼ litre	chicken bouillon, boiling
¾ tsp	bourbon vanilla powder
80 g	grated Parmesan
	salt and pepper to taste

Asparagus

	olive oil for frying
500 g	white asparagus, peeled
¼ tsp	salt
a little	pepper

Pike perch saltimbocca

400 g	skinless pike-perch fillets, filleted, cut into 12 pieces
½ tsp	salt
2 tbsp	tarragon leaves
12 slice	cured ham

Lemon & nut butter

50 g	butter, cut into pieces
1	organic lemon, grated zest and 2 tbsp of juice
	salt and pepper to taste

To serve

1 tbsp

tarragon leaves

How it's done

Polenta

Stir the polenta into the boiling stock. Reduce the heat, add the vanilla, simmer for approx. 40 mins. over a very low heat, stirring constantly to form a thick paste. Mix in the cheese, season.

Asparagus

Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Add the asparagus, reduce the heat, fry for approx. 10 mins., turning occasionally, season. Remove, keep warm.

Pike perch saltimbocca

Salt the pieces of fish, top with the tarragon, wrap each piece in a slice of cured ham. Heat a dash of oil in the same frying pan. Add the fish saltimbocca, reduce the heat, fry for approx. 2 mins. on each side. Remove, keep warm.

Lemon & nut butter

Heat the butter in the same pan until the butter foams and smells nutty. Add the lemon zest and juice, reduce briefly, season.

To serve

Serve the polenta and asparagus with the saltimbocca on the warm plates. Drizzle with the lemon & nut butter, garnish with the tarragon.

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