Cabillaud palentaCOD WITH POLENTA

Alliance food – wine:

Rosé wine  DOMAINE DE PONTFRACT  AOP Côtes de Provence goes well with cod with polenta.

Preparation - 20 minutes. Cooking time - 35 minutes.

For two servings: 2 filet of cod, 150 g each * 1 red onion * 4 tablespoons of olive oil * 1 fresh tomato * 6 tablespoons of whipping cream or liquid fresh cream * chives * 160 g of polenta semolina * salt and pepper.

Preparation of the polenta: pour one third of the polenta into boiling salted water to prepare a thin paste, then add the remaining polenta and cook over low heat until the whole mixture thickens and becomes creamy.

Place the polenta in the refrigerator and chill until it is firm. Once firm cut the polenta into square slices measuring about 7x7cm.

Heat 2 tablespoons of olive oil in a frying pan, and cook polenta squares over high heat about three minutes for each side.

Cook the cod filets for about 2 minutes on each side in a pan with olive oil. Turn off the heat, sprinkle the filets with whipping cream and cover them. Cut the tomato and red onion into thin strips. Place the cod filets on the bed of polenta with the tomato slices and onion, and decorate the meal with the whipping cream.

Add the chopped chives, salt, pepper.