Red Mullet With Prosciutto And Polenta - cooking recipe

Ingredients

200 g polenta
50 g Parmesan, grated
45 g butter
75 ml double cream
Pinch None dried chilli flakes
1/4 tsp nutmeg
400 g young leaf spinach
8 x 75 g red mullet fillets
100 g rocket
2 sprigs parsley, chopped
4 slices Parma ham, cut in half lengthways
1 None shallot, peeled and finely chopped
2 tbsp olive oil
50 ml white wine
None None crushed pink peppercorns, to season (optional)

Preparation

Cook the polenta in 3 1/3 cups boiling salted water over low heat, stirring occasionally, for 10 mins. Stir in the Parmesan, 2 tbsp of the butter, cream, chili and half the nutmeg. Set aside and keep warm.
Meanwhile, place 3 spinach leaves on top of each fish fillet along with a little arugula and a sprinkling of parsley. Wrap each fillet in a strip of prosciutto.
Melt 1/2 tbsp of the butter in a saucepan, add the shallot and cook for 2 mins. Add the remaining spinach, arugula and nutmeg. Cook, stirring, for another 2-3 mins. Season to taste. Set aside and keep warm.
Heat the olive oil in a large non-stick frying pan, add the fish and fry for 5-7 mins until cooked through, turning once. Remove and keep warm. Pour the white wine into the pan to deglaze and add the remaining butter. Simmer for 3 mins. Serve with the fish, polenta and vegetables. Season with crushed pink peppercorns, if using.