Tootfish with chanterelles

Soft polenta and thyme butter

Polenta :

• 0,5 l of water
• 1 chicken broth
• 125 g of polenta
• 250 g of mascarpone

Thyme butter :

• Thyme
• 0,5 l of white wine
• 1 l of fish fumet
• 500 g of butter

For 6 persons :

• 6 beautiful slabs of Toothfish (around 160 g each)
• 1 kg of chanterelles
• 6 beautiful carrots faned
• 6 green asparagus
• 1 shallot

  In a sauce pan, put the white wine, the thyme and reduce by half. Add the fish fumet and reduce by half one more time. Add the butter. Make it boiled. Thicken. If necessary season and mix.

  Clean the chanterelles, peel the carrots and asparagus.

  In a sauce pan, heat the water with the chicken broth, make it boiled, add the polenta and blend. Cook all and all the mascarpone apart from fire.

  Cook carrots and asparagus in salt boiled water.

  In a pan, cook the chanterelles in butter with the chiseled shallot.

  Grill the Toothfish on plancha. Finish the cooking in oven.

  Set the plates.

 

 

Toothfish grilled on plancha

Olive cake, artichoke, virgin sauce

Olive cake :

• 5 eggs
• 2 dl olive oil
• 2,5 g salt
• 10 g lemon peel
• 250 g green olives
• 30 g anchovy
• 235 g flour
• 7,50 g baking powder

Virgin sauce :

• 4 tomatoes
• 3 shallots
• 1 bunch of basil
• 300 g olive oil
• Juice of 2 lemons
• 50 g pine nuts
• salt, pepper

For 6 persons :

• 6 beautiful slabs of Toothfish (around 160 g each)
• 1 olive cake
• Virgin sauce
• 6 artichokes

In a mixing bowl, put the flour, the baking powder and the lemon peels. Add the eggs, olive oil and mix everything in order to obtain an homogenous pastry.

Add the green olives minced, the anchovies cut and the salt. Run in a cake pan and bake 20 minutes at 170°C.

Cut the tomatoes in dices (take off the pips). Chisel the shallots. Add the basil minced, the olive oil, the juices of lemon, the pine nuts, salt and pepper. Cook the artichokes.

Grill the Toothfish on plancha. Finish the cooking in oven.

Cut the olive cake with a circle and set the plates.