Salmon with thyme confit, crispy polenta, tomato pulp with basil and onion

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Ingredients

For the fish

  • 6 filleted salmon pieces: 5.3 oz
  • Olive oil: 17 fl oz
  • Fresh thyme: 5 sprigs
  • Salt: 6 pinches
  • Ground pepper: 6 grinds

For step 2

  • Pre-cooked polenta: 7.1 oz
  • Mutti Tomato Paste: 2.8 oz
  • Semi skimmed milk: 17 fl oz
  • Water: 16 fl oz
  • Salt: 3 pinches
  • Ground pepper: 6 grinds
  • Pitted black olives: 1.1 oz
  • Olive oil: 0.7 fl oz

For the sauce

  • Mutti Finely Chopped Tomatoes: 14 oz
  • 1 white onion Herbs: garlic, thyme, bay leaf
  • Salt: 3 pinches
  • Ground pepper : 6 grinds
  • Olive oil: 0.7 fl oz
  • Basil: half a sprig

How to prepare

For the fish
Pour the olive oil into a dish and heat to 176°F.
Season the salmon steaks with salt and pepper, then place in the oil with the thyme sprigs. Leave to sear over a 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 the 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 1 in thick, onto a non-stick tray, then place in the fridge for 30 min.
Then upturn onto a board. Cut the cooled polenta into 2.7 in 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 sautée in a pan with a drizzle of olive oil and a pinch of salt. Add the tomato pulp, basil and herbs and cook until the sauce thickens.
Season with salt and pepper.

Serving
Place a piece of crispy polenta in the centre of the plate and prepare the salmon fillet confit above. Finish with a spoonful of tomato pulp.

Chef's Tip
You can also cook the salmon in the oven at 392°F for 8 min.

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