Share
Boyfriend with coconut milk, beetroot and horseradish with creamy white polenta
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- White Polenta1 cup
- Whole milk2 cup
- Water4 cup
- Butter1 tablespoon
- Boyfriend fillet cut into tranches400 g
- Beetroot1/2 unit(s)
- Coconut milk400 ml
- Sliced Leek4 unit(s)
- Wasabi paste1 teaspoon
- Finely grated onion1/2 unit(s)
- White pepper to taste
- fresh coriander to taste
- Nutmeg (optional) to taste
- Extra Virgin Olive Oil2 tablespoon
- In a food processor or blender, beat the beets with a little water (just enough to blend) until you get a texture close to a paste. Squeeze out the water in a clean cloth and set aside. Save the pomace for another recipe.
- In a pan add the polenta, milk, 3 cups of water, salt and nutmeg. Bring to a boil over medium heat, stirring constantly. When it boils, lower the heat and cook for 30 minutes, then add the butter and stir until melted.
- In a skillet, heat the oil and brown the two sides of the leek slices over medium/low heat. Remove from pan and set aside. In the same frying pan, now hotter, sear the boyfriend ones seasoned with salt and white pepper on the side opposite the skin for 4 minutes or until golden. Remove them, add the grated onion and sweat it for 1 minute, add the coconut milk, lower the heat and cook until reduced by a third. Add 4 tablespoons of the beet water and horseradish, mix and bring the fish back to the pan. While the fish finishes cooking for another two minutes, heat the polenta and adjust the texture with more water if necessary. Also adjust the salt if needed.
- Assemble the dishes while everything is hot with the talent that only you have and surprise. Enjoy your food!
Did you like this recipe?
You may also like
Powdered milk pudding
By
Cold cake
Coconut iced cake
By
Lemon cake