Fish Fillet in Polenta

 Ingredients: Bacon file, dried red peppers or pickled bell peppers, cornmeal, Parmesan, salt, pepper, tomatoes or tomato sauce, garlic sauce

If the fish lives in water, far from our eyes, it means that it is, most of the time, shy and timid. Thus, I decided to respect the privacy of this precious ingredient and turn it into a delicacy that will surprise everyone. We start by filleting a fresh fish, making sure it contains no bones. It is essential that the fillets are clean so they can be enjoyed without worries. After obtaining the fillets, we salt and pepper them to taste, then squeeze lemon juice over them, letting them marinate for about thirty minutes. This marination will add a fresh taste and a note of acidity that will balance the flavor of the fish.

While the fillets are marinating, we take care of the filling. We cut very thin slices of smoked ham, which will add a rich taste and an unmistakable aroma. If you have the chance to procure quality smoked ham, such as Italian, I encourage you to use it. We place a layer of ham on a plastic wrap, place the fish fillet on top, and add some sun-dried tomatoes or marinated bell peppers, which will help enhance the flavor. We roll the slices of ham around the fish using a long knife, forming a delicious roll.

Now we take care of the polenta. We boil water in a small pot and add the cornmeal, stirring constantly to avoid lumps. After it has thickened, we drain the fat left by the ham into the water and add the parmesan to give it an elastic texture. We pour half of the polenta onto a plate greased with oil or butter, forming the first layer. We place the fish roll over this layer, then cover everything with the remaining polenta, letting it cool until it reaches room temperature.

When it is completely cooled, we shape the polenta into a fish, using a knife to achieve a realistic appearance. If you want to play a little, you can use a champagne cork to create scales, and with a fork, you can make the fins. For an even more attractive appearance, you can brush its 'skin' with a tomato sauce mixed with garlic or a solution of paprika and lemon. The application of the sauce should be done patiently, in the opposite direction of the scales, to achieve an appealing visual effect. Thus, you will have a fish that is not only tasty but also very attractive, which will impress everyone at the table. What do you think about this recipe?

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