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Serves 6–8 The se­cret to the de­li­cious­ness of this dish is us­ing basil as ‘greens’ rather than just a gar­nish, and to cook it un­til the cream caramelises and sep­a­rates. In­stead of fish, you can use pork and fen­nel sausages.

600g mixed pota­toes, scrubbed, un­peeled, chopped into large chunks ⅔ cup po­lenta 1 ta­ble­spoon un­salted buttt­ter, chopped 350g vine-ripened toma­toes, chopped 10 brown cock­tail or pick­ling onions, peeled 10 whole gar­lic cloves, peeled 1 large bunch basil 1 large bunch wild rocket 2 ta­ble­spoons ex­tra vir­gin olive oil 600ml pure cream 800g fi­firm white fi­fish fi­fil­lets, such as gurnard or flflat­head 200g vine-ripened cherry toma­toes (on the stem) crusty bread, to serve Pre­heat oven to 175°C. Place pota­toes in a large saucepan of salted cold wa­ter and bring to boil over a high heat. Sim­mer for 20–25 min­utes or un­til pota­toes can be pierced with a small sharp knife. Drain. Place po­lenta and a pinch of sea salt in a bowl. Us­ing your fifin­ger­tips, rub but­ter into po­lenta mix­ture un­til it re­sem­bles coarse bread­crumbs. Set aside. Place toma­toes, onions, gar­lic, basil (in­clud­ing stems), rocket, olive oil and pota­toes in a 12-cup ca­pac­ity (or larger) casse­role pan or bak­ing dish. Toss to com­bine, en­sur­ing leafy greens end up on base of pan so they don’t burn in oven. Pour in cream, then tuck fi­fish into top of pan. Place pan on a bak­ing tray to catch any drips. Bake for 20 min­utes or un­til toma­toes and herbs be­gin to break down. Re­move from oven. Care­fully push fi­fish down into sauce so it doesn’t dry out. Sprin­kle po­lenta mix­ture over fi­fish to cre­ate a crust. Place cherry toma­toes on crust. Bake for a fur­ther 40–45 min­utes or un­til well caramelised, po­lenta crust is golden and cream has split. Serve with crusty bread.

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