Salmon Trout Fillet on Polenta Cakes with Tomato Pesto

Seatrout-fillet with polenta cake and tomatopesto For the polenta cake, chop the onions. Sauté in olive oil in a frying pan over medium heat until soft. Extinguish with soup, bring to a boil and add the hominy, stirring. Cook over low heat for about twenty-five minutes until thick, stirring occasionally.

In the meantime, remove the rosemary needles and chop them. As a final step, mix them into the hominy. Spread the porridge 1 cm thick on parchment paper and cool.

For the pesto, pluck the basil leaves, crush them with the oil. Set aside half of the green oil for garnish. Grind the rest of the oil with the pine nuts and the drained tomatoes in a cutter. Cut the peppers into very thin strips for the garnish.

When the polenta has cooled down, use a ramekin to cut out rounds eight to ten centimeters in diameter. Heat olive oil in a frying pan. Fry the small cakes on both sides for five to six minutes over medium heat until golden brown.

At the same time, in a second frying pan, roast the salmon fillets in the hot olive oil for four to six minutes on each side. Season with salt and pepper.

Spread pesto and basil leaves evenly on heated plates. Arrange 1 polenta cue and 1 salmon trout piece on each. Garnish with pepperoni strips, basil oil and parsley. Serve immediately.

Tips:

Instead of salmon trout fillets, you can use just as fr

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