KARPFEN   mit   POLENTA   und   ROTWEINZWIEBELN 

Carp fillets with polenta and Red Wine Onions

800 g fillets of carp
1 tbsp. mustard
6-8 red onions
3 gloces of garlic (chopped)
125 ml red wine
125 ml beef stock (cube)
2 tbsp. balsamic vinegar
thyme, butter, salt , pepper
vegetable:
2 carrots
4 spring onions
pinch of sugar
butter
polenta:
500 ml milk
80 g polenta
3 tbsp. olive oil
2 tbsp. parmesan (grated)

 

 

Cut carp fillets into 8 pieces, cover with mustard and spice with salt and pepper. Cut onions into 1cm pieces. Heat butter in a pot and fry onions until translucent, then add garlic, douse with red wine and boil down until reduced. Douse with beef stock and vinegar. Season to taste with salt, pepper and thyme. Stir in cold butter pieces until the sauce has thickened. Add carp fillets and let them simmer over low heat until translucent.
Vegetable: Cut carrots and spring onions into bite-size pieces and blanch them in salted water. Heat butter in a pot, add a pinch of sugar and glacier vegetable.
Polenta: Bring milk to the boil, add polenta and simmer over low heat about 15 minutes until polenta is tender, stirring regularly. Season to taste with salt, pepper and some olive oil. Press polenta into an oiled baking dish and allow to cool down. Remove polenta out of baking dish, cut into portions and fry them crisply. Arrange sprinkled with parmesan.

 

     
     
 

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