-
1
Bring water and milk to a boil.
-
2
Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes.
-
3
Look for polenta to firm up and start coming away from the sides of the saucepan.
-
4
When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme.
-
5
On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool.
-
6
Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.
-
7
**
-
8
For the salmon:
-
9
Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat.
-
10
Sear both sides of salmon being careful not to cook beyond medium for best results.
-
11
For the vegetables:
-
12
Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil.
-
13
Do not overcook, leaving a nice crunch to the vegetable
-
14
For the sauce:
-
15
Make the sauce by browning butter over medium heat until light brown.
-
16
Add shallots, thyme, sherry vinegar and reduce by a quarter.
-
17
Add demi-glace and bring to a quick boil.
-
18
Remove and finish with tomato concasse.
-
19
To finish:
-
20
Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust.
-
21
Serve with vegetables and salmon pouring the sauce over the salmon.
-
22
*peeled and seeded tomatoes cut into small cubes
-
23
**a ring mold or a non-rolled rim glass works great
