| Rouget de Roche en Feuille
de Vigne Polenta aux encornets et olives de Kalamata |
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Serves 3 people :
80 g polenta
200 g encornet
18 Kalamata olives
25 cl milk
6 Mediterranean Red Mullet
6 grape leaves
150 g celery stalk
Olive oil, salt, pepper, balsamic vinegar
Finely dice the encornets and brown in olive oil over high
heat. Add half a can of chopped anchovies and eight olives,
finely diced. Add the milk and bring to a boil. Slowly add the
polenta and cook 4 minutes without adding salt. When the polenta
is cooked, use a spoon to shape the mixture into 6 quenelles.
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Do not clean out the red mullet, scale
and season with salt and pepper.
Sear in olive oil over high heat, 30 seconds each side. Wrap in
grape leave, without covering the heads and tails. Bake at 180°
for five minutes. Fry the celery stalks and blot with absorbent
paper.
When it is time to serve, dress each the plate
with the red mullet, the polenta quenelles, the celery tops
and 3 kalamata olives heated in butter.
Top with freshly squeezed lemon juice and a dash of balsamic
vinegar. Red mullet is a very expressive fish that does not
like its talents to be inhibited. It's not without good reason
that it also goes by the nickname "woodcock of the sea"
and is often cooked as is, without being cleaned out. And this
is how it is prepared by Lyonnais JL Manoa.
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