Sea bass on polenta with scampi sauce and zucchini

Ingredients (serves 2)

800 g sea bass
100 g scampi
100 ml olive oil
2-3 shallots
1 tbsp tomato purée 
5 black olives
1 carrot
1 red onion

2 zucchinis
20g flour
40 ml fish stock
Mixed fresh herbs

10g sheep's-milk cheese
1 tsp Dijon mustard
30ml cognac

100ml white wine
10g butter
Salt
Pepper
 

Method

Wash and fillet the sea bass and place the fillets into the fridge.

Fry the sliced onions and carrots in olive oil for 2 to 3 minutes. Add the scampi and tomato purée then the wine and a little water. Simmer for 10 minutes. Strain the vegetables and the scampi. Season the sauce and add the mustard, butter and cognac then reduce by half over a low heat.

Dice the zucchinis and boil in salted water with a tablespoon of olive oil for 5 minutes. Drain, add the butter and some mint and puree with a blender.

Bring the fish stock to the boil and while stirring add the cornmeal then the grated sheep's milk cheese and the mixed herbs. Pour the polenta mixture into a dish and leave to cool. Cut into small squares when it has set.

Chop the olives and mix to a pesto with salt, rosemary, and pepper. Coat the fillets and fry for about five minutes being careful not to let the fish dry out.