toodle.

Polenta-Coated Gurnard with Sweetcorn and Tomato Relish and Jalapeño Mayonnaise

Crunchy polenta-coated gurnard fillets served with a fresh sweetcorn tomato relish and a zesty homemade jalapeño mayonnaise.

FishSeafoodMain CourseDeep Fried
Estimated Nutrition
Calories
1572.7
kcal / serving
3145.4 kcal total
Carbs
51.4g
per serving
102.8 g total
Fat
121.2g
per serving
242.4 g total
Protein
69.1g
per serving
138.2 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
Dairy
1
piece
Egg
free-range and beaten
2
piece
Egg Yolks
medium free-range
15
g
Parmesan Cheese
grated
Fruits
1
piece
Lime
juice only
1
piece
Lime
halved for garnish
GrainsCereals
50
g
Plain Flour
100
g
Fine Polenta
Liquids
20
ml
Verjus
NutsSeeds
1
tbsp
Coriander
chopped
10
g
Flat leaf Parsley
leaves only, chopped
10
g
Coriander
leaves only, chopped
1
tsp
Sea Salt
OilsFats
500
ml
Sunflower Oil
for deep-frying
50
ml
Olive Oil
250
ml
Sunflower Oil
for mayonnaise
Seafood
600
g
Gurnard
filleted and pin-boned
Vegetables
1
piece
Red Onion
finely diced
1
piece
Dutch Green Chilli
seeds in and finely chopped
1
piece
Corn On The Cob
cooked kernels removed
3
piece
Plum Tomatoes
ripe
30
g
Rocket Leaves
chopped
40
g
Jalapeño Pepper
chopped, from a jar

Method

1
2
3
4
5
6
7