Name: Pike Perch Fillet on Creamy Polenta with Chorizo
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 0.5 l Milk; 90 g Butter; 2 tsp Curry powder; 60 g Salt; 150 g Feta; 4 Zweig(e) Parsley; 1 Schuss Olive oil; 320 g fresh, green beans; Oil for frying; Pepper; 4 piece Frozen pike perch fillet; Wheat flour Type 405; 2 Zweig(e) Lemon pepper; 2 Zweig(e) Thyme; 120 g Chorizo Duroc

Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

40 Min

Description

This dish is a wonderful combination of tender pike perch fillet, creamy polenta and spicy chorizo. The polenta, refined with feta and fresh parsley, forms a delicious base for the fish. The green beans provide a fresh component, while the crispy fried chorizo gives the dish a spicy note. I like to make this recipe when I want to cook something special without spending hours in the kitchen. It is ideal for a festive dinner or simply to treat yourself. Preparation with the Thermomix® makes it particularly easy and uncomplicated.

Ingredients (15 ingredients)

0.5 l Milk
90 g Butter
2 tsp Curry powder
60 g Salt
150 g Feta
4 Zweig(e) Parsley
1 Schuss Olive oil
320 g fresh, green beans
Oil for frying
Pepper
4 piece Frozen pike perch fillet
Wheat flour Type 405
2 Zweig(e) Lemon pepper
2 Zweig(e) Thyme
120 g Chorizo Duroc

Preparation (6 steps)

Boil milk and prepare polenta

Thermomix® Setting

5 min/212°F/Speed 1, dann 5 min/212°F/Speed 2 100

Add milk, 30 g butter, curry powder and some salt to the mixing bowl and bring to the boil for 5 min./100°C/speed 1. Slowly stir in the polenta and simmer for a further 5 min./100°C/speed 2. Crumble 130 g feta and stir into the polenta. Wash, chop the parsley and add to the polenta together with a dash of olive oil. Keep everything warm in the mixing bowl.

600

Blanch and fry green beans

Wash and clean the beans. Bring salted water to the boil in a separate pot and blanch the beans in it for 3 minutes. Drain, rinse with cold water and drain well. Heat some oil and 30 g butter in a pan. Add beans, season with salt and pepper and fry for a few minutes.

Prepare pike perch fillets

Wash the pike perch fillets and pat dry with kitchen paper. Score the skin side twice and lightly flour with wheat flour type 405. Season with salt and lemon pepper.

Fry pike perch fillets

Heat some oil in a pan. Fry the pike perch fillets on the skin side for approx. 5 minutes until crispy. Add thyme to the pan, turn the pike perch fillets, add the remaining 30 g butter to the pan and slowly fry the fillets for approx. 5 minutes until cooked.

Fry chorizo

Cut the chorizo into slices and fry in a pan without oil until crispy.

To arrange

Divide the polenta among 4 plates, arrange the beans and pike perch fillets on top, crumble the remaining feta and sprinkle the chorizo slices over the pike perch fillets.