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Preheat oven to 50°C. Bring fish stock with oil and
thyme to a boil. Add trout fillets, reduce heat and let it sit 5 minutes.
Remove fillets and keep warm in oven. Boil down fish stock by half, pour
in cream, boil down some minutes and mix well with hand-held blender.
Polenta: Bring to beef stock a boil, grated rind of lemon and butter.
Stir in polenta and simmer about 40 minutes, stirring regularly. Add
cream and simmer for a further 5 minutes. Season to taste with salt and
pepper.
Tip: Cook polenta the day before and fill into an oiled baking dish.
Before serving, cut polenta into slices and fry them with butter both
sides. |
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