Polenta with cod fillet, broccoli and lemon sauce: an uplifting combination
Polenta is a traditional dish from Northern Italy, specifically from the regions close to the Alps Mountains. It has been a staple diet for centuries above all during the cold winter months in fact it usually served with heavy rich meaty sauces to provide plenty of energy during the day.
However for this class I thought to introduce you to a more uplifting combination of ingredients in order to make the recipe lighter and with a very nice twist. I really like it and I am sure you will enjoy it too.
It has a very nice and easy final decoration which will make it look like made by as a professional chef. You will impress your guests and family members with your skills after learning this recipe.
INGREDIENTS & SHOPPING LIST for 2 pax:
For the polenta:
- 150gr of polenta flour (yellow corn flour) preferably the one with easy speedy cooking time
- 1 pint of hot water with vegetable stock
- 1 pint of milk
- 2 tbs of parmesan cheese
- handful of parsley
- black pepper and salt
- olive oil
- chilly flakes
For the fish:
- 2 cod fillets or any other white fish fillet you prefer (sea bream, sea bass, halibut, etc)
- 1 bag of Italian broccoli stems (the one long and thin)
- 30gr of butter
- 1 garlic clove
- 1 lemon
- half a glass of milk or fresh cream if you prefer a thicker sauce
- handful of parsley
- black pepper and salt
UTENSILS REQUIRED:
- 1 big pot for the polents
- 1 rectangular tray (ceramic terrine is good too)
- 1 big wooden spoon or spatula
- 1 frying pan
- 1 chopping board
- forks, spoons and knives
HOW IT WORKS:
This is a ticketed online event.
In order to receive the zoom link you will need to purchase the ticket.
I look forward to see you there.