Wheeeu, long week. So much going on. But you know what they say, the only place you can go is up. Or at least that’s what I believe.
With my husband away for a while, my son and I have been so good. Lunch for me and snack for my son has always been fruits for a few years now, we do love our fruits! Whatever is in season, and right now it’s nectarines, mangoes, grapes, watermelon and he also likes apples. I’ve found a good fruit stall on the side of the road, situated on the route I take home every day. They have the freshest and cheapest fruits. Everything seasonal at better prices than the supermarket. And the guy that sells the fruits often gives me samples to sample at home so I can try them next time. I make this pit stop about twice a week.
Anyways we’ve been good in that, since daddy has been away, our carb consumption at dinner has decreased remarkably. I blame him, with his obsession of everything potato 😝. Dinner’s been veg, salads and veggie salads for a while now, served with a bit of meat or fish obviously. And we’ve been enjoying it. My life wouldn’t be the same without baby spinach…
But tonight I’m feeling like comfort food, and there’s nothing more comforting than starch. Yes, bad on the hips but good on the lips. I personally love rice but I’m feeling a bit adventurous tonight.
I’ve decided on bacon wrapped, rich and creamy polenta sticks served with a moist oregano sauced hake fillet.
What do you need?
- 60g of polenta
1 tbs of cream cheese
streaks of bacon
260g of hake fillet
herbs- fresh oregano and coriander.
What to do?
Start with the polenta. In a hot pot, add 125ml of boiling water and a pinch of salt. Then the polenta, continue stirring intermittently until cooked, which should be in about 7-10 minutes. When cooked, add in 1 tbs of cream cheese, 2 tbs of chopped coriander and mix well. Then decant onto an oven pan lined with baking paper. Flatten the polenta and let this cool down and set. My sous chef has done a good job with flattening.
When set, cut into sticks and wrap this sticks with the streaks of bacon. Place these in a hot pan lightly coated with olive oil. Pan sear this until the bacon is beautifully cooked and crispy.
While the bacon and the polenta sticks are searing, start with the fish. Season the hake fillet generously with salt, pepper and dried oreganum. Then onto a pan with olive oil, skin side down first and brown each side. This should take 5-7 minutes to cook through but still moist. A minute before it finishes cooking, deglaze the pan with 25 ml of semi-sweet white wine. Then off the heat.
The last component of our dish is a sauce, that’ll bring our dish together, making it cohesive and providing more moisture. In a hot non-stick pan/ small pot, add in 1 tbs of margarine, diced bacon and cook until crisp. Then add 1 tbs of chopped fresh oregano, season with salt, pepper. Cook this for 2-3 minutes, then add 1 tsp of lemon juice. And it’s done.
Serve up the fish on the bed of the bacon wrapped polenta and dress the fish with the oregano sauce.
And viola! All done. And it is so delicious. You really cannot go wrong with fish, as deliciously comforting the polenta and the bacon is, the fish just adds a bit of delicateness, a soft touch if you may. The coriander on the polenta is so fragrant and imparts such amazing flavour. And the baby spinach gives a good freshness contrast to this rich dish. Delicious reward for being good indeed.