WRAPPING LEEK SEA BASS ON POLENTA


For The Leek Filling:

  • 1 piece of leek
  • 1 tablespoon of butter
  • 1 red pepper
  • 1 teaspoon of grated cheddar cheese
  • 1 teaspoon of salt
  • 1 pinch of black pepper

 

For Marinating Fish:

  • 8 pieces sea bass fillet
  • 2 tablespoons of olive oil
  • 1 teaspoon of oregano
  • 1 teaspoon of red pepper
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper

 For Polenta:

  • 3/4 cup corn flour
  • 4 cups water
  • 2 pieces of cut sugar
  • 1 teaspoon of salt
  • 0,22 lb of goat cheese
  • 1 tablespoon of butter
  • 1 teaspoon of canned corn

 

For the leek filling, melt the butter and fry the finely chopped leeks and red pepper together. Add salt and pepper and let it simmer. Then add the cheddar cheese, mix and set aside. For the fish marinade, mix all the ingredients in a bowl with a lid and add the sea bass fillets to it. Close the lid and leave it in the cupboard for 1 hour. At the end of the time, we take the fish from the marinade, put it in them in a leek mortar and roll it up. Place the folded portions on a baking sheet with baking paper laid out so that they are at the bottom. Bake in a preheated to 190 degree oven until golden brown. For the polenta, on the other hand, take a saucepan of water, sugar and salt and place it on the oven. When it starts to boil, add the corn flour to it and cook it, stirring constantly, to prevent it from clumping. When it thickens, add goat cheese to it and let it melt. Turn off the bottom by adding the butter and corn  last. Put the polenta on the serving plate first. Place the fish on it and serve.

ENJOY YOUR MEAL
 

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