Ingredients
Preparation
Polenta
- Peel and chop the scallion finely.
- In a large saucepan melt half the butter, add scallion and after a couple of minutes the chicken broth. Give it a boil before you stir in the polenta.
- Reduce the heat and boil for about 20 minutes with constant stirring. Then stir in the cream, parmesan and the rest of the butter. Season the polenta with salt and pepper.
Ratatouille
- Peel and chop the shallot.
- Heat olive oil in a pan, sauté the scallion, add tomato puree and cook for a few minutes.
- Remove the stalks of tomatoes and chop them roughly. Dice the red bell pepper. Add to the pan and let cook on low heat for a couple of minutes.
- Peel carrot, pumpkin and parsley root and cut into cubes. Place the vegetables in the pan, mix well and steam for about 15 minutes.
- In the meantime, clean the courgette, cut it into fine slices and chop parsley.
- Add the courgettes, bring it to the boiling point again and add parsley. Add salt and pepper to taste.
Cod
- Rinse the skin thoroughly and pat dry. Cut into serving portions and season with salt and pepper. Cut the skin sides at intervals of approx. 1 cm each.
- Peel the garlic cloves and finely chop them.
- Heat oil and butter in a large skillet and add garlic and rosemary.
- Fry the fish skin side down in about 3-4 minutes. Add The fish should then almost be cooked.
- Flip the fillets carefully and fry for another 1-2 minutes.
- Serve the Norwegian cod with the skin side facing up on a bed of ratatouille and polenta.