Fried pike-perch fillet with sauce vierge on polenta

Ingredients

Directions

1. 1

   Carve tomatoes crosswise, blanch with boiling water, rinse cold and peel the skin. Cut tomatoes into quarters, remove seeds and dice. Peel shallots and 2 garlic cloves, dice finely. Wash basil, shake dry, remove leaves and chop.

2. 2

   For the polenta, bring the stock to the boil, pour in the polenta while stirring and let it swell at low heat for about 5 minutes. Fold in cheese and 50 g butter. Season with salt and nutmeg.

3. 3

   Wash the fish, dab dry. Press 1 clove of garlic into the skin, wash herbs, shake dry. Heat garlic and herbs with 2 tbsp. oil in a pan. Put the fish in with the skin side down and fry for about 8 minutes.

4. 4

   Then turn, fry briefly on the other side. Season with salt and pepper. Take the fish out and keep warm.

5. 5

   Heat 4 tablespoons of oil in the same pan, sauté the shallots and garlic cubes in it. Add the tomatoes and steam for about 1 minute. Remove herb twigs and garlic with skin. Add 75 g butter and basil to the pan and fold in.

6. 6

   Season to taste with salt, pepper and sugar. Roughly chop the herbs. Arrange polenta with fish and sauce on plates, sprinkle with herbs and serve immediately. A green salad tastes good with it.