Crispy salmon, polenta chips and grilled asparagus

Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 4

Polenta (cornmeal) is rather strange looking stuff and the instant kind, when boiled up, looks a bit like mashed potato. But when set into a square and cut in to ‘chips’ it starts to turn in to something rather special. Trout would also work well for this very good looking dish.

Equipment and preparation: you will need a 20cm/8in square tin.


By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook

Ingredients

For the polenta chips

  • 900ml/1½ pints vegetable or chicken stock
  • 200g/7oz instant polenta
  • 1 stick rosemary, leaves finely chopped (about 1 tbsp chopped rosemary)
  • flaked sea salt and freshly ground black pepper
  • 20 large sage leaves
  • 20 slices pancetta
  • 2 tbsp olive oil

For the gremolata

  • 4 garlic cloves (can use more or less depending on your taste), roughly chopped
  • handful fresh parsley, roughly chopped
  • 1 lemon, finely grated zest only
  • 50ml/1¾fl oz olive oil

For the fish and asparagus

  • 2 tbsp olive oil
  • 4 salmon steaks, with the skin scored
  • 250g/9oz asparagus, woody root ends snapped off

For the sauce (optional)

  • 50g/1¾oz unsalted butter
  • small handful fresh parsley leaves, finely chopped
  • 1 lemon, juice only
  • 1 lemon cut in to wedges, to serve

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