- 150g Baramata Polenta
- 0.5 litres vegetable stock or nage
- 200 ml Milk
- 15g Butter
- Salt & Pepper to taste
- 25g grated Grana Padano
- 10g grated Parmesan cheese
Ian and George the Fishmongers Tips – Depending of number of people ask your fish monger for an appropriately sized snapper and about cooking times and temperatures. They will know it by the weight of the fish if they are a good fish monger! Seal in a hot pan, and turn over and place a couple of slices of lemon, fennel types and a few sprigs of thyme and bake in oven at recommended temperature and time depending on your fish.
- Bring stock, butter & milk to boil with salt & pepper. While whisking sprinkle polenta into stock, continue to whisk until boiling point returns and polenta starts to thicken.
- Cover pan and reduce heat to a low simmer. Allow to cook slowly for 40 minutes, removing lid/cover and whisking regularly. Polenta is ready when grains are soft on the tongue (not ‘grainy’).
- Whisk or stir the parmesan through, then remove from heat. Check the seasoning and pour polenta into a tray lined with cling film or go between. Allow to set in fridge for at least 2 hours or overnight.
- Tear into pieces and deep fry and drain on paper towel and season with salt again. Keep warm until serving.
SALSA PICCANTE (for approximately 6)
- 150g butter
- 20 Lilliput capers
- 8 Ortiz anchovies
- 3 cloves garlic, 1 small chilli ( no seeds) and one shallot – all finely chopped
- Your favourite herb- could be parsley, tarragon, chervil or chives , whatever you have and like best with fish.
- Melt butter and let it go brown gently, a light nutty brown as it will still cook more.
- Add garlic, chilli and shallots and remove from heat so as not to burn and gently swill around, until fragrant but don’t burn!
- Add anchovies and capers and let these break down in the butter. Place back on a gentle heat if necessary for anchovies to break up.
- Remove from heat, add chopped herbs and drizzle all over fish!
THE PERFECT MATCH:
De Bortoli Yarra Valley Estate Grown Chardonnay
A fine composed style, often quite nutty and creamy. Oak casks are used for texture and feel rather than for any obvious oak flavour. Fine, minerally, textural, drying phenolics, creamy flavours.