ein Teller mit gebratenem Skrei auf knuspriger Polenta mit geschmorten Kirschtomaten

Skrei on crispy polenta

35 minutes

Mittel

3 people

Skrei goes Mediterranean: In this recipe, succulent pan-seared skrei loins are served on crispy polenta and paired with aromatic cherry tomatoes, which bring freshness and a burst of juiciness to the dish. The combination of creamy and crisp textures, sweet tomatoes, and the tender, buttery flesh of the skrei makes this dish a delightful summer meal.

Ingredients

3 Skrei loins à 150 g
125 g polenta
500 ml vegetable broth or fish stock
1 tbsp butter
1 tsp salt
1 pinch nutmeg
1 tbsp lemon juice
5 tbsp olive oil
400 g cherry tomatoes, quartered depending on size
2 cloves garlic, cut into thin slices
1 bunch basil
Freshly ground black pepper

Also great with

Skrei fillet
GOOD GROUPER loin
GOOD GROUPER fillet

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Bring the 500 ml of vegetable broth or fish stock to a boil. Gradually stir in 125 g of polenta, then add 1 tablespoon of butter. Season with salt and a pinch of nutmeg, then cook for about 5 minutes, stirring occasionally, until smooth and creamy.
Spread the warm polenta to a thickness of approximately 1.5 cm into a lightly greased dish and smooth it out. Then let it cool completely and firm up in the refrigerator. Carefully remove the firm polenta from the dish and cut it into strips of about 6 x 2 cm or into decorative diamonds.
Heat 3 tablespoons of olive oil in a pan and cook the polenta pieces until golden brown and crispy on all sides. Then keep them warm on a wire rack in a slightly warm oven.
Pat the already thawed skrei loins dry. Heat a pan and sear the loins in about 2 tablespoons of olive oil, skin side down, for about 4 minutes until the skin is crispy. Turn carefully and cook for a further 3 minutes over a gentle heat until just cooked through. Season with a little salt and set aside.
Next, in the same pan, briefly sauté the two sliced garlic cloves in a little olive oil until fragrant. Add the 400 g of cherry tomatoes and toss them for 2-3 minutes. Season with 1 tablespoon of lemon juice, salt, and pepper. Roughly tear some basil leaves and fold them in.
Place the crispy polenta strips or diamonds in the center of the plates. Top with the skrei and spoon the warm tomatoes around the fish. Garnish with fresh basil leaves and serve immediately.

Tip: This recipe works wonderfully not only with skrei. Other white fish, such as our grouper, also harmonise perfectly with the crispy polenta and Mediterranean tomatoes.