Herring with chunky, cheesy polenta chips and tomato sauce
It happened again, I went to the fishmongers for some cod and came home with herring. It looked so fresh and it is bang in season. I love to hear and learn about the seasonality of fish. There were some crabs but they were a bit on the small side so I wasn’t tempted. The herrings weren’t as large as the first ones of the season but still large enough to fillet. We are going back to healthier eating and more fish and vegetables and I might actually get cod next time.
I haven’t had polenta for a long time and I decided to make polenta chips. I have only had polenta chips eating out before and I wanted to make a healthy but cheesy version.I had some low fat mature cheddar and I decided to use this.
The other night I did a bravas sauce, a tomato based Spanish sauce, and I liked it so much I made it again today. Tomato and polenta are a classic combination, like peanut butter and jelly or meatballs and mash potatoes. When blended place the sauce in a pan and let it gently simmer until you are ready to serve.
Here is the basic recipe for the bravas sauce and this time I added 1/2 dl or 1/4 cup of cashew nuts before blending. I added them to thicken the sauce and to give it more body and it worked a treat.
The first thing I did was to fillet the herrings.
The fishmonger removed the head and guts and I removed most of the bones and the skin. I added salt and pepper and set them aside until five minutes remained of the cooking time of the polenta chips. The fillets were so thin they only needed a very short time in a hot pan.
Chunky cheesy polenta chips
preparation time 5 minutes
cooking time 15 minutes + time to cool + 15 minutes in the oven
oven 180C or 360F
- 500 ml water
- 1.25 dl or 5/8 of a cup polenta
- 1 tbsp yuzu juice
- 1/4 tsp salt
To add before placing in the oven
- 1/2 dl or 1/4 cup grated cheese
- a good pinch of chilli flakes
- 1 tsp sesame seeds
- 1/4 tsp sea salt
- 1 pinch of dried thyme
Bring the water to a boil and add the yuzu juice, and salt. Add the polenta when boiling and let simmer for 5 minutes. Then turn the heat off and let stand with the lid on for 10 minutes. Pour the cooked polenta in to a mould lined with cling film and let cool.
If you have time let it cool completely. I was kind of hungry and waited until just set, about 15 minutes and then turned the mould upside down. I sprinkled over the sea salt, sesame seeds, chilli, dried thyme and grated cheese.
Cut in to chunks and placed on a non stick baking sheet. Bake in the oven for 15 minutes until the cheese has melted. I added the cheese on top to get that cheese hit without adding any to the polenta mix keeping the amount of cheese to a minimum adding maximum flavour.
Pan fry the herring, I found some herring roe that I pan fried as well but it was only a little. I pan fried the fillets in a hot pan to get the edges a little crispy, it adds a nice flavour and texture.
Take out the polenta chips and plate up with the bravas sauce.
It was a simple meal, fresh as can be fish, slightly spicy tomato sauce and polenta, what else do you need?
I liked it so much I decided to bring this so Angie’s foodie party, Fiesta Friday. Angie is a very talented food blogger and if you haven’t checked out her blog, The Novice Gardener please do so. She is so talented, delicious recipes, a unique and charming style of writing and drool worthy pictures! This week she has two talented co hosts, the lovely Selma, Selma’s Table and Sue, Burgerbird. Selma is baking sourdough bread, I feel so inspired and Sue makes beets look like the most beautiful food porn, I am not kidding!