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Herb-rubbed blue-eye trevalla on corn and feta polenta triangles
Herb-rubbed blue-eye trevalla on corn and feta polenta triangles
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Blue-eye trevalla with herb rub served with golden polenta triangles.
Ingredients:
  • 4 (about 150g each) blue-eye trevalla fillets
  • 62.50 ml coarsely chopped fresh coriander
  • 62.50 ml coarsely chopped fresh parsley
  • 2 garlic cloves, crushed
  • 1 lemon, zested, juiced
  • Rocket leaves, to serve
  • Lemon wedges, to serve
  • 1 corn cob, husks and silks removed
  • 750ml chicken stock
  • 170g cornmeal
  • 40g parmesan
  • 200g feta, crumbled
  • Olive oil spray
Instructions:
  • In a large bowl, mix together the fish, oil, coriander, parsley, garlic, and lemon zest. Season with salt and pepper, then refrigerate for 30 minutes to enhance the flavors.
  • To make the polenta triangles, grease and line a 20cm square cake pan with baking paper. Cut the corn kernels off the cob and add them to a saucepan with chicken stock. Bring to a boil, then slowly add polenta while stirring until thickened. Remove from heat, mix in parmesan and feta, then pour into the pan. Chill for 1 hour until firm.
  • Transfer the polenta onto a board, then slice it into 4 squares. Follow by cutting each square in half to create 8 appealing triangles, and then generously spray the polenta with oil.
  • Preheat the chargrill to a sizzling medium-high heat. Grill the polenta triangles for 2-3 minutes per side until beautifully golden and warm. Place them on a plate and cover snugly with foil to preserve their warmth.
  • Grill the blue-eye on a chargrill for about 3 minutes per side, or until it's just cooked through. Place the polenta on serving plates, top with the fish, and serve with rocket leaves and lemon wedges.

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