Polenta with mullet

Polenta with mullet
Polenta with mullet 5 1 Stefano Moraschini

Instructions

10581 POLENTA ALLA BOTTARGA INGREDIENTS for 4 people: 300 g of ready polenta, peanut oil, the juice of half a lemon, 7-8 Tablespoons extra virgin olive oil, pepper, four Belgian leaves, strips of mullet, diced to 1.

5 cm ready polenta and FRY in peanut oil until they are golden and crispy well, drain them, place them on paper towels and keep warm.

Pour the lemon juice in a small bowl, add the olive oil and pepper and beat with a fork until you have a thick sauce.

Divide the sauce into Belgian leaves and place one in each dish.

Cover the sauce with sliced mullet, surrounded the leaves with warm polenta nuts and serve immediately.

Polenta with mullet

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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