WELSFIELT   im   SPECKMANTEL 

Catfish in Bacon Shirt

500 g catfish fillets
16 slices bacon (sliced thin)
125 ml olive oil
2 tbsp. butter
16 cloves of garlic
16 shallots (with skin)
salt, pepper, rosemary

Polenta
120 g polenta flour
750 ml chicken soup (cube)
3 tbsp. olive oil
50 g Taleggio cheese or White Castello
salt, cayenne pepper, rosemary

 

 

Preheat oven to 250 ° C.
Cut catfish in uniform-size pieces (3x5cm) and season with salt and rosemary, and wrap up with bacon. Heat the olive oil in a frying pan and fry the fish on all sides.
Place shallots and garlic with the butter on a baking sheet about 10 minutes in oven.
Mix polenta flour with 250 ml of cold chicken soup, season with salt and cayenne pepper. Boil the remaining 500 ml chicken stock and stir in the polenta. Simmer over low heat. Worked  oil and the cheese  into the polenta.
Serve fish with the vegetables and polenta.

 

   
     
 

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