INGREDIENTS
- – Trout 1 kg.
- – Pine nuts 300 g.
- – Contemporary parsley 50 g.
- – Honey 20 g.
- – Olive oil 100 cc.
- – Lemon 4 models.
- – Polenta 1 kg.
- – Milk 2 L.
- – Butter 200 g.
- – Muzzarella rallada 500 g.
- – Garlic 1 head.
- – Thyme c/n.
- – Romero c/n.
- – Sal c/n.
- – Pepper c/n.
Difsrutá a scrumptious creamy polenta with trout
PROCEDURE:
Trout:
1. Clear and debone the trout. Reserve.
Creamy polenta:
1. Boil milk and add polenta, stirring continuously, then again, soften butter and infuse this preparation with garlic, rosemary and thyme. Add it to the polenta and assemble along with the grated mozzarella. Salt, pepper
Pine nut salmoriglio:
1. We begin with parsley and chopped garlic, freshly squeezed lemon juice, honey, pine nuts, olive oil and salt. We combine the whole lot and reserve within the fridge.
Plato:
1. Lastly, grill the trout with butter, pepper and salt.
2. To conclude our dish we put the very creamy polenta, trout and the pine nut salmoriglio.
