Char Filet with Paprika Polenta

Season the char fillets with salt and pepper. Heat oil with a little butter in a pan. Sear the fillets vigorously on both sides and finish frying over reduced heat (not too long!), turning constantly. For the polenta, remove the seeds from the peppers and cut them into cubes. Heat butter in a saucepan and sauté the peppers in it. Pour in stock or milk, pour in polenta and simmer for a few minutes, stirring constantly, until the semolina is nicely swollen. Season to taste with salt and pepper. Just before serving, fold in the whipped cream to make the polenta nice and creamy. Spread the polenta on warmed plates, place the char filets on top and garnish with cress.

Preparation Tip:

RECOMMENDATION: Tomato, cucumber or leaf salad

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