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.

No additional tips available.

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

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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.

Red Mullet With Prosciutto And Polenta

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