Char Filet with Creamy Herb Polenta and Mediterranean Roasted Vegetables

For the char filet with creamy herb polenta, chop the herbs with the pine nuts and a little olive oil at the beginning with a blender. Season with salt and lemon juice and add enough olive oil to create a creamy consistency.

Lightly salt the fish fillets and sprinkle with a little lemon juice.

Heat the olive oil in a frying pan and fry the fillets for a few minutes on the skin side over a moderate heat. Then turn them over and remove the pan from the heat.

Melt the butter in a saucepan, add the polenta and sauté briefly. Pour in the cold soup and reduce to a creamy consistency over a moderate heat. Stir again and again and finally add the chopped herbs.

If you like it more rich, add whipped cream and grated Parmesan cheese at the end.

Sauté vegetables, such as small halved tomatoes, zucchini and eggplant slices, spring onion and garlic pieces in olive oil until hot.

Arrange the cream polenta on plates, place fish fillets on top and finish with the fried vegetables and pine paste.

Quickly serve the char fillets with creamy herb polenta and roasted Mediterranean vegetables.

Preparation Tip:

Cream polenta, like risotto, should be served immediately. With longer standing time the creaminess loses.

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