Fish with fennel and polenta 

Another good dish I love this dish and in the days it finds its maximum expression and, this time, with polenta and fennel. Once again very little cooking polenta, after all, goes without saying if you use the precooked one and cooks really in a few minutes.

Ingredients for 4 people

600 gr of trout fillets 

30 gr of sunflower

oil salt

pepper

Sauce

80 gr of shallot

3 dl of white wine 

120 gr of butter

1 bunch of smooth parsley, sage, rosemary and garlic

Polenta flan

300 gr of polenta already cooked or leftover

4 egg yolks

40 gr of melted

butter 50 gr of cream

Fennel

2 fennel

50 gr of butter

To garnish

fresh herbs to taste

Procedure

To prepare the trout: salt and pepper the trout fillets, then heat a non-stick pan with a drizzle of sunflower oil and roast the fish on the skinless side. At 180 C, 30 minutes of the cooking time, remove the trout fillets from the pan and set aside. To prepare the sauce: remove the oil left in the pan used for cooking the fish, add a knob of butter and gently stew the chopped shallot. Deglaze with white wine and let reduce for a few moments, then remove the pan from the heat, add the butter left cut into chunks, add the chopped herbs, and bring back to the heat until you get a sauce. At this point, also gather the fish and continue cooking for a few moments. To prepare the polenta flan: work the polenta already cooked (or leftover) with egg yolks, melted butter and cream, mix everything very well, pour the mixture into previously greased cocotte and cook in a bain-marie in a preheated oven. To prepare the fennel: in a pan melt the butter and sauté the fennel previously cut into thin slices. Season with salt and pepper, add a drop of water and finish cooking gently until the fennel is slightly tender. To compose the dish: arrange the fennel on the bottom of the plate, place the trout fillets on top, nap with the sauce and accompany everything with the polenta flan. Garnish with some fresh herbs to taste.