Fish with polenta in a Zepter pot and yogurt sauce with milk core

Delicious fish recipe with polenta in a Zepter pot and yogurt sauce with milk core

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Who doesn’t love a traditional fish dish, served with fluffy polenta and a refreshing sauce? This recipe is not only a great way to enjoy fish, but also a nostalgic reminder, based on recipes passed down through generations. The polenta, prepared in a Zepter pot, is a true delight, and the yogurt sauce adds a touch of freshness. Let’s begin our culinary adventure!

Ingredients

For polenta:
- 2 ½ cups of water
- A pinch of salt
- 1 cup of cornmeal

For fish:
- 3 salmon medallions (or your favorite fish)
- Salt
- Pepper
- 2-3 tablespoons olive oil
- 2-3 tablespoons cornmeal
- Half a lime

For sauce:
- A piece of cucumber
- 2 cloves of garlic
- A few sprigs of fresh dill and coriander
- Salt, to taste
- 1 tablespoon olive oil
- 1-2 tablespoons lime juice
- ½ box of Greek yogurt
- 3 pieces of milk core (optional)

A bit of history

Polenta, a dish originating from Romanian culinary tradition, was initially created out of necessity for a hearty and nutritious food. It is often considered the "bread" of Romanians, having incredible versatility. Fish, on the other hand, has played an important role in human nutrition throughout history due to its nutritional value. The combination of this dish not only blends tradition with modernity but also brings an unforgettable taste.

Preparing the polenta

1. Start by bringing 2 ½ cups of water to a boil in a Zepter pot. Add a pinch of salt to enhance the flavor.
2. Once the water starts to boil, add the cornmeal in a rain-like fashion, stirring continuously to avoid lumps. It’s important to have a uniform consistency.
3. Stir for 2-3 minutes, then cover the pot with a lid and turn off the heat. Let the polenta sit for 30-40 minutes. Thanks to the Zepter pot, the polenta will be fluffy and won’t stick to the pot’s walls.

Preparing the fish

4. Meanwhile, prepare the salmon medallions. Season them with salt and pepper, then let them sit in the refrigerator for 10-15 minutes to absorb the flavors.
5. In a well-heated pan, add 2-3 tablespoons of olive oil. Dredge the medallions in cornmeal, ensuring they are evenly coated.
6. Place the medallions in the pan and let them cook on low heat, covering with a lid. After a few minutes, drizzle with lime juice. When the fish acquires a golden crust, flip it to the other side. Overall, cooking should take about 10 minutes.

Preparing the sauce

7. While the fish is cooking, prepare the sauce. Wash the cucumber and cut it into small cubes (if desired, you can peel it, but the skin adds extra texture and nutrients).
8. Finely chop the dill and coriander, then mince the garlic. In a bowl, mix all the ingredients: cucumber, garlic, herbs, olive oil, lime juice, Greek yogurt, and salt to taste. This sauce will add a fresh and aromatic contrast to your dish.

Finalizing the dish

9. After 30-40 minutes, invert the polenta onto a large plate. Use a spatula to gently detach it from the pot.
10. Serve the polenta warm, alongside the fish medallions and the previously prepared yogurt sauce. You can add a few pieces of milk core on top for extra creaminess and flavor.

Practical tips

- You can replace the salmon with any other type of fish you prefer, such as trout or sea bream. Make sure the fish you use is fresh for excellent taste.
- The polenta can be customized with grated cheese or butter to give it extra flavor.
- If you want to add a spicy note to the sauce, you can also include a few slices of chili pepper or a pinch of paprika.
- This dish pairs wonderfully with a fresh green salad or grilled vegetables, offering you a balanced lunch or dinner.

Nutritional information

This recipe is not only delicious but also rich in nutrients. Fish is an excellent source of quality protein, omega-3 fatty acids, and vitamins. Polenta, made from cornmeal, is a good source of complex carbohydrates, providing you with the energy needed to face an active day. Greek yogurt adds probiotics, beneficial for digestive health.

Frequently asked questions

- Can I use instant cornmeal for polenta?
Yes, but the cooking time will be shorter.

- Why should I use a Zepter pot?
The Zepter pot ensures even cooking and retains nutrients, and the polenta won’t stick.

- How can I store polenta for the next day?
Polenta can be stored in the refrigerator in an airtight container, but it’s recommended to consume it fresh.

This fish recipe with polenta and yogurt sauce is perfect for any occasion, but also for moments when you want to indulge in something special. Enjoy your meal!