Ingredients: |
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1 cup medium Polenta
1 cup water
1/2 tsp salt
1 egg
6 x 150 gram pieces salmon fillet, skin removed
Flour
6 tblsp clarified butter or olive oil
3 tblsp chopped fresh dill
1 tblsp grated fresh onion
1 lemon grated lemon rind
250 gram tub Country Goodness Sour Cream
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Method:
Place the Polenta in a bowl, pour over the boiling water and salt and stir well. Set aside for 10 minutes until the Polenta has absorbed all the water. Fluff well with a fork.
Beat the egg with a little water in a shallow bowl.
Dust the salmon steaks well with flour. Dip into the egg wash and then coat well with the Polenta patting this firmly on to the salmon.
Heat the clarified butter or oil in a frying pan and when hot add the salmon steaks. Cook over a moderate to high heat, for about 4 minutes each side.
Serve the salmon hot on top of fresh slices of tomato and accompanied with the Lemon and Dill Sour Cream.
Lemon and Dill Sour Cream
Mix the dill, onion, lemon rind and Country Goodness Sour Cream together.
Produces: 6 Servings
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