Salmon with thyme confit confit, crispy polenta and chopped tomatoes with basil and onion

Prawn and basil kadaif, tomato and exotic fruit chutney Spicy meatballs


  • 6 x 155 g filleted salmon pieces
  • 500 ml olive oil
  • 5 sprigs of fresh thyme
  • 6 pinches of salt
  • 6 grind of ground pepper
  • 200 g pre-cooked polenta
  • 80 ml Mutti Tomato Paste
  • 500 ml 2% milk
  • 500 ml water
  • 3 pinches of salt
  • 6 grind of ground pepper
  • 30 g pitted black olives
  • 4 tsp olive oil
  • 400 ml Mutti Finely Chopped Tomatoes
  • 1 white onion Garlic, thyme, bay leaf
  • 3 pinches of salt
  • 6 grind of ground pepper
  • 4 tsp olive oil
  • half a sprig of basil

How to prepare

For the fish
Pour the olive oil into a dish and heat to 175°F (80°C). Season the salmon steaks with salt and pepper, then place in the oil with the thyme sprigs. Leave to sear over very low heat for about 15 minutes. The salmon should still be pink after cooking.
For step 2
Cut the olives into rings. Bring the water and milk to a boil with the tomato paste, salt and pepper. Slowly pour the polenta in until it thickens. Then add the sliced olives. Pour the polenta, about 2 cm thick, onto a non-stick tray, then place in the fridge for 30 min.
Then upturn onto a board. Cut the cooled polenta into 7 cm squares. Drizzle olive oil in a non-stick pan and brown the polenta slices on each side.
For the sauce
Wash and chop the basil. Finely chop the onion, then sauté in a pan with a drizzle of olive oil and a pinch of salt. Add the chopped tomatoes, basil and herbs and cook until the sauce thickens. Season with salt and pepper.
Place a piece of crispy polenta in the centre of the plate and prepare the salmon fillet confit above. Finish with a spoonful of chopped tomatoes.
Chef's Tip
You can also cook the salmon in the oven at 400°F (200°C) for 8 min.