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Seared Fish with Polenta and White Corn in Truffle Oil


For the Polenta:

  • 4 hybrid printed Grouper fillets.

  • 40 grams of butter

  • 4 whole sweet corn, "shaved" into corn kernels (without the cob)

  • 1 liter of milk

  • 40 grams grated Parmesan

  • Salt

For the Truffle Corn Salsa:

  • 2 cobs of uncooked white corn, shaved into kernels.

  • 2 teaspoons of truffle oil


For the Polenta:

  1. In a pot, combine the butter, milk, and the yellow corn kernels.

  2. Cook on low heat for about 40-50 minutes (add a little water if the liquids reduce too much).

  3. Remove from the heat and add Parmesan and salt.

  4. Grind the mixture to a smooth texture. For an extra smooth texture, pass the polenta through a sieve.

For the Fish: Oven Method:

  1. Preheat the oven to 170 °

  2. Grease and lightly salt the fish fillets with sea salt.

  3. Place the fillets in the preheated oven for 7 minutes.

Pan Searing Method:

  1. Lightly salt the fish fillets.

  2. Place a cube of butter in a pan and melt it.

  3. Sear the fillets on medium heat for 3 minutes on each side until they are nicely seared and cooked.

For the Truffle Corn Salsa:

  1. In a small Casserole  pen, combine the white corn kernels and the truffle oil.

  2. Season with salt and keep the salsa warm until serving.

Assembling the Dish:

  1. Place the polenta in the center of the plate.

  2. Position the seared fish fillets next to the polenta.

  3. Sprinkle the white corn kernels on top of the fish and polenta.

  4. Optionally, you can sauté asparagus or snow peas and add them as a side to the dish.


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