Delicious Trout with Thyme and Polenta/Trota Prelibata

AntipastiJan 17 20140 Comments

trotaPolenta9*Difficulty:Easy  Time:Long

INGREDIENTS (x 12 persons):

  • - 2 white trout , medium size
  • - 1/2 onion, 1 celery, 1 carrot (sliced thin)
  • - pepper in grains
  • - 2 tablespoons white vinegar
  • - 3-4 laurel leaves
  • - a large handful thyme
  • - Extra Virgin olive oil
  • - 1 clove garlic, thinly sliced
  • - 5 anchovies under oil
  • - Ready-to-use polenta or Corn flour for polenta
  • - Salt

WHAT TO DO:

  • 1. Bring water to boiling point with salt, celery, onion, carrot, clove, pepper for about 14 minutes in a rectangular baking pan (deep enough to fit the trout and cover them with water).
  • trotaPolenta2*
  • 2. Add the trout and let them cook in your stove covered with a lid or aluminum foil for another 15-20 minutes.
  • trotaPolenta5*
  • 3. Then take the trout out of the stove, drain them, and cool them down.
  • 4. When cool, peel the skin, cut the back and remove the fish bones.  Arrange the fillets on a plate while waiting for the sauce to be ready.
  • 5. In the meanwhile, fry oil and garlic in a non-sticky pan at low heat until golden.
  • 6. Then take out the garlic and add a handful of thyme, 1/2 glass of water and melt the anchovies.
  • 7. Switch off the heat and place the fish fillets in smaller pieces into the sauce, gently stirring with a wooden spoon to make sure all the fillets absorb the sauce.
  • trotaPolenta8*
  • 8. Let it flavour at low heat for few minutes and serve it on a warm soft polenta. Super yummy!

TIPS & TRICKS:

  • - Polenta is basically boiled porridge made from cornmeal. Traditional polenta is typically simmered for about 45 minutes. It requires almost constant stirring. These days, quick cooking and ready-made packaged polenta are easy to find.
  • - In London you can easily buy Polenta flour to make it yourself at home. It is very straightforward; you only need to follow the recipe indicated on the box. In this way you can choose the consistency of the mix and get it to a softer or harder Polenta by only changing the proportions of flour and water. If you decide to make it yourself, plan in advance your time and prepare it beforehand.
  • - If you do not like the Polenta taste, you can otherwise eat the fish with white boiled rice. It is different but could be tasty anyway.
  • - For an even more elegant presentation, you can decorate the dish with some extra leaves of fresh thyme and a sprinkle of ground pepper.