Mullet fillets with mushrooms and sundried tomatoes

3_07115 MULLET FILLETS with mushrooms and SUN-DRIED TOMATOES INGREDIENTS for 4 PERSONS 200 g of mushrooms, 30 g of melted butter, 1 garlic clove peeled, 75 g dried tomatoes in oil, 2 tablespoons chopped fresh Sage, red mullet fillets, 8 2 tablespoons lemon juice, for the polenta: 500 ml chicken broth, 500 ml milk, 250 ml water, 170 g cornmeal cooked fast, 25 g coarsely grated Parmesan.

Clean the mushrooms by removing the earthy parts with damp paper towels.

Cut them into pieces and place in a salad bowl with the melted butter, garlic, Sage and sundried tomatoes to cut into small pieces, stir and let flavour.

Cut 4 pieces of aluminum and paper on your work surface, lightly and place oliateli in every sheet a mullet fillet with the skin facing towards the paper and a quarter of mushroom mixture, place a fillet of red mullet and sprinkled with lemon juice, close the bag.

Arrange the wrappers on a plate and bake at 200° in the oven already warm for 15 m.

Meanwhile prepare the polenta, bring to a boil the chicken soup and milk, pour the flour and cook for 5 minutes stirring constantly.

When the polenta is cooked add the Parmesan cheese and pour into a baking sheet leveling well.

When solidified, cut in 4 parts, put in individual plates and sprinkle over mullet fillets with mushrooms.

Serve immediately.