Fish brine with polenta

Fish brine with polenta - a classic recipe, full of flavor and tradition, that will delight your senses and bring a touch of nostalgia to every meal. This simple and delicious recipe can be prepared with any type of fish, but today we will focus on mackerel fillet, a fatty and tasty fish, ideal for brine.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4-6

Ingredients:
- 1 kg mackerel fillet (approximately 12 pieces)
- 250 ml water
- 2 bay leaves
- 1 head of garlic
- 1 teaspoon olive oil
- 1/2 teaspoon apple cider vinegar
- Salt (to taste)
- Pepper (to taste)
- Hot paprika (or fresh chili pepper, if available)
- 1 bunch of chopped parsley
- 1 bunch of chopped dill
- Polenta from 300 g cornmeal

Step-by-step instructions:

Step 1: Prepare the fish
Start by washing the mackerel fillets well under a stream of cold water, then let them drain. This will help remove any impurities and ensure a cleaner dish. Once drained, sprinkle salt over the fish and let it "rest" for 10 minutes. This step will not only help the flavors penetrate but will also perfect the texture of the fish.

Step 2: Prepare the polenta
In a pot, add 1 liter of water and a pinch of salt, then bring to a boil. Once the water is boiling, gradually add 300 g of cornmeal, stirring continuously to avoid lumps. Cook the polenta over low heat for 15-20 minutes, stirring occasionally, until it becomes creamy and smooth. Once done, you can cover it and set it aside.

Step 3: Prepare the brine
In a separate pot, add 250 ml of water, 2 bay leaves, and a bit of vegetable seasoning (or any other preferred spice mix). Bring to a first boil, then remove the pot from the heat. Add the chopped parsley and dill, covering to keep the flavors fresh.

Step 4: Prepare the garlic sauce
Peel the head of garlic, wash the cloves, then crush them well with salt using a fork or mortar. Add the olive oil and mix until you obtain a smooth paste. Add ground pepper and hot paprika (or chopped fresh chili). This flavorful paste will add extra taste to your dish.

Step 5: Assemble
Once all components are prepared, you can assemble the plate. The mackerel fillets can be added directly to the warm brine, but I recommend serving them separately so that everyone can add as much brine as they wish. You can pour the garlic paste over the fish and garnish with fresh herbs on top.

Useful tips:
- Choosing the fish: You can also use other types of fish, such as carp or perch. Finding fresh fish is key to a delicious result.
- Brine: If you like to experiment with flavors, you can also add slices of lemon or fresh chili in the brine for an even more intense taste.
- Serving: Polenta can be served warm, and for an extra touch of flavor, you can add a bit of grated telemea cheese on top.
- Side dishes: A salad of tomatoes and onions or assorted pickles pairs perfectly with this dish.

Nutritional benefits:
Fish is an excellent source of protein, omega-3 fatty acids, and essential vitamins. Polenta, made from cornmeal, provides complex carbohydrates, while fresh herbs add antioxidants and vitamins.

Frequently asked questions:
1. Can I use other types of fish? Yes, the recipe is versatile and can be adapted based on the available fish.
2. How can I keep the polenta warm? You can cover it with a clean towel or aluminum foil to retain heat.
3. What other spices can I add to the brine? If you like a stronger taste, you can add a few peppercorns or coriander.

This fish brine with polenta recipe is not only a delicious choice but also an invitation to a meal full of flavor and tradition. Whether you prepare it for a special occasion or simply to indulge yourself, it is a dish that will surely impress anyone. Enjoy your meal!