Red Mullet With Prosciutto And Polenta Recipe

Name: Red Mullet With Prosciutto And Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g polenta; 50 g Parmesan, grated; 45 g butter; 75 ml double cream; Pinch None dried chilli flakes; 1/4 tsp nutmeg; 400 g young leaf spinach; 8 x 75 g red mullet fillets; 100 g rocket; 2 sprigs parsley, chopped; 4 slices Parma ham, cut in half lengthways; 1 None shallot, peeled and finely chopped; 2 tbsp olive oil; 50 ml white wine; None None crushed pink peppercorns, to season (optional)

Servings: persons

200 g polenta
50 g Parmesan, grated
45 g butter
75 ml double cream
Pinch None dried chilli flakes
1/4 tsp nutmeg
400 g young leaf spinach
8 x 75 g red mullet fillets
100 g rocket
2 sprigs parsley, chopped
4 slices Parma ham, cut in half lengthways
1 None shallot, peeled and finely chopped
2 tbsp olive oil
50 ml white wine
None None crushed pink peppercorns, to season (optional)

1
Cook the polenta in 3 1/3 cups boiling salted water over low heat, stirring occasionally, for 10 mins. Stir in the Parmesan, 2 tbsp of the butter, cream, chili and half the nutmeg. Set aside and keep warm.
2
Meanwhile, place 3 spinach leaves on top of each fish fillet along with a little arugula and a sprinkling of parsley. Wrap each fillet in a strip of prosciutto.
3
Melt 1/2 tbsp of the butter in a saucepan, add the shallot and cook for 2 mins. Add the remaining spinach, arugula and nutmeg. Cook, stirring, for another 2-3 mins. Season to taste. Set aside and keep warm.
4
Heat the olive oil in a large non-stick frying pan, add the fish and fry for 5-7 mins until cooked through, turning once. Remove and keep warm. Pour the white wine into the pan to deglaze and add the remaining butter. Simmer for 3 mins. Serve with the fish, polenta and vegetables. Season with crushed pink peppercorns, if using.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 g polenta, 50 g Parmesan, grated, 45 g butter, 75 ml double cream, and more.

Yes, Red Mullet With Prosciutto And Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Mullet With Prosciutto And Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions