Fish: Seabass with Lemon and Thyme Butter and Polenta
This recipe is from Johanna Maier of Hubertus restaurant in Austria
For the seabass:
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | small branzino fillets (sea bass) | |
| 4 | garlic cloves, peeled, coarsely chopped | |
| 4 | thyme sprigs | |
| 4 | rosemary sprigs | |
- If the seabass fillets are frozen, defrost slowly and pat with a cloth. Salt and pepper the fillets, place four fillets on a plate and sprinkle with rosemary, thyme and garlic cloves.
- Then cover each with a second fillet.
For the sauce:
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | butter cubes | |
| olive oil | ||
| fresh herbs (chives, parsley, basil) | ||
| 2 | tablespoon(s) | chopped thyme |
| 250 | ml | white wine |
| juice of one lemon | ||
| sea salt | ||
| pepper | ||
- Place the four double fillets on a baking tray coated with olive oil, drizzle with olive oil and roast in a 180 °C oven for 10-12 minutes.
- In a pan, reduce white wine by half, stir in lemon juice. Remove the sauce from the heat, stir in the pieces of butter and finally add the thyme.
For the polenta:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | handful | herbs |
| some butter for frying | ||
| 200 | ml | chicken or vegetable stock |
| 200 | g | polenta |
| 1 | thyme sprig | |
| 1 | sprig of rosemary | |
| sea salt | ||
| pepper | ||
- Cook the polenta in the stock with the herb sprigs over a low heat, stirring until soft. Season with herbs, salt and pepper, place on a baking tray, smooth down and leave to cool.
- Cut the polenta into pieces and fry in butter until golden brown.
For the vegetables:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | aubergine | |
| 11 | small beetroot | |
| 6 | fennel hearts | |
| olive oil | ||
- Boil the beetroot briefly and serve whole. Cut aubergine into very thin slices and deep fry them.
- Briefly fry the mini fennel hearts and cut in half.
Dressing
- Arrange the fish with lemon thyme butter and fresh herbs and serve with the polenta slices. Place the vegetables around.
Foto: Stefan Liewehr
Food Styling: Alexander Knakal
Assistant: Barbara Ster
From Falstaff No. 08/2013
Tip:
Falstaff-recommendation
Sancerre D’Antan 2011
Henri Bourgeois, Loire, France
The prototypical Sauvignon Blanc, characterised by the flinty soils of the Sancerre region. Herbaceous and full of gooseberries, lively and mineral structured, complex and long.
