Crispy salmon, polenta chips and grilled asparagus

You need JavaScript to view this clip.

Polenta (cornmeal) is rather strange looking stuff and the instant kind, when boiled up, looks a bit like mashed potato. But when set into a square and cut in to ‘chips’ it starts to turn in to something rather special. Trout would also work well for this very good looking dish.

Equipment and preparation: you will need a 20cm/8in square tin.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the polenta chips

For the gremolata

  • 4 garlic cloves (can use more or less depending on your taste), roughly chopped
  • handful fresh parsley, roughly chopped
  • 1 lemon, finely grated zest only
  • 50ml/1¾fl oz olive oil

For the fish and asparagus

For the sauce (optional)

  • 50g/1¾oz unsalted butter
  • small handful fresh parsley leaves, finely chopped
  • 1 lemon, juice only
  • 1 lemon cut in to wedges, to serve