Saturday, August 15, 2009

Monday - Celebration Fish with Baked Polenta 8/17

Celebration Fish
Created by The MDM Team, Wednesday, January 23, 2008 from

I would cut and bake the Polenta Fries first...

1 pkg. frozen flounder fillets
1 grated onion
2 tbsp. butter
4 egg yolks
6 tbsp. light table cream
3 cups dry champagne
Parsley flakes

Melt butter in large skillet. Cook fish, onions and 1/2 cup of the champagne until fish is lightly browned. Remove fish and onions from skillet and keep warm. In separate bowl combine egg yolks and cream. Add to champagne in skillet. Stir over “low” heat. Add remaining 2 1/2 cups champagne. Sauce will thicken slightly. Pour over fish and onions. Sprinkle with parsley flakes to serve.

Baked Polenta Fries Recipe

2 cups organic milk
2 cups water
1 1/2 cups polenta
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Preheat oven to 350 degrees
Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.
Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut "fry" shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.
Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Serve fish with polenta fries.

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