Fried Polenta with ginger bottarga
Instructions
Cut the polenta cubes ready.
In a pan heat peanut oil and fry the cubes.
Emulsified In a bowl the lemon juice and olive oil, flavored with ground pepper, and grated ginger.
Wash and dry the leaves of Belgian Endive, and distribute the resulting sauce, sprinkle with strips of mullet and served with polenta.
Ingredients and dosing for 4 persons
- 300 g ready polenta
- lemon juice (1/2 lemon)
- 7 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- peanut oil
- 4 leaves of Belgian Endive
- mullet
- salt and pepper