Corn porridge with red fish and tomato sauce
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
In a deep microwave-safe container, bring 500 ml of water to a boil, add salt, and stir.
- Salt: to taste
2
Pour in cornmeal, cook for 15 minutes, then reduce heat to medium and cook for another 10 minutes.
- Cornmeal (polenta): 200 g
3
Slice the red fish into thin pieces.
- Lightly salted red fish (salmon): 200 g
4
Peel the onion, wash it, cut into thin half-rings, and heat with melted butter on full power for 2 minutes.
- Onion: 1 head
- Butter: 75 g
5
Add fish to the onion and cook on full power for 3 minutes.
- Lightly salted red fish (salmon): 200 g
6
Mix the cooked porridge with onion and fish.
- Cornmeal (polenta): 200 g
- Onion: 1 head
- Lightly salted red fish (salmon): 200 g
7
Wash, dry, and chop the celery greens for the sauce.
- Celery: 50 g
8
Mix tomato paste with mustard, add sugar, salt, pepper and whisk.
- Tomato paste: 300 g
- Mustard: 75 g
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
9
Add celery greens to the prepared mixture and mix again.
- Celery: 50 g
10
Serve the porridge on plates and pour tomato sauce over it.
- Tomato paste: 300 g