Recipe Tip: Fish: Seabass with Lemon and Thyme Butter and Polenta - Falstaff
Top Recipe for 4 Persons by Johanna Maier. All ingredients and tips for getting it right. This recipe is from Johanna Maier of Hubertus restaurant in Austria
- 8small branzino fillets (sea bass)
- 4garlic cloves, peeled, coarsely chopped
- 4thyme sprigs
- 4rosemary sprigs
- 4 ELbutter cubes
- olive oil
- fresh herbs (chives, parsley, basil)
- 2 tablespoonchopped thyme
- 250 mlwhite wine
- juice of one lemon
- sea salt
- 1 handfulherbs
- some butter for frying
- 200 mlchicken or vegetable stock
- 200 gpolenta
- 1thyme sprig
- 1sprig of rosemary
- sea salt
- 11small beetroot
- 6fennel hearts
- olive oil
Step 1If the seabass fillets are frozen, defrost slowly and pat with a cloth. Salt and pepper the fillets, place four fillets on a plate and sprinkle with rosemary, thyme and garlic cloves.
Step 2Then cover each with a second fillet.
Step 3Place the four double fillets on a baking tray coated with olive oil, drizzle with olive oil and roast in a 180 °C oven for 10-12 minutes.
Step 4In a pan, reduce white wine by half, stir in lemon juice. Remove the sauce from the heat, stir in the pieces of butter and finally add the thyme.
Step 5Cook the polenta in the stock with the herb sprigs over a low heat, stirring until soft. Season with herbs, salt and pepper, place on a baking tray, smooth down and leave to cool.
Step 6Cut the polenta into pieces and fry in butter until golden brown.
Step 7Boil the beetroot briefly and serve whole. Cut aubergine into very thin slices and deep fry them.
Step 8Briefly fry the mini fennel hearts and cut in half.
Step 9Arrange the fish with lemon thyme butter and fresh herbs and serve with the polenta slices. Place the vegetables around.
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