Polenta with roots and pollock fillet for Thermomix®

1 tsp Pink Berries (dried)

Ingredients · Servings 4

2 Tl Rosa Bere
1 sprig of rosemary
4 strips of organic lemon peel
125 g Butter
1.5 tsp salt
250 g carrot
150 g Petersilienwurzel
150 g Pastinake
20 g olive oil
20 g maple syrup
0,25 Tl Pfeffer
600 g water
1 tsp vegetable broth seasoning paste
4 Seelachsfilet
50 g flour
20 g neutral oil
100 g Maisgrieß-Polenta
80 g whipped cream
1 Tl Balsamic vinegar

Method · 25 min

Add red peppercorns, rosemary and lemon zest to the mixing bowl, chop for 8 seconds/speed 8 and push down with the spatula.
Add the butter and 1/2 tsp salt, and mix for 20 seconds/speed 2–3, gradually increasing the speed. Place a piece of cling film (20 x 20 cm) on the work surface and spread the butter evenly and horizontally in the center of the film using a spatula (A). Fold the bottom edge of the film over the butter and roll it up (B). Twist the sides, hold them in place, and roll back and forth to form a smooth roll (C). Chill. Rinse the mixing bowl.
Place carrots in the mixing bowl, chop for 5 seconds/speed 4.5 and transfer to a separate bowl.
Place parsley root and parsnip into the mixing bowl, chop for 3 seconds/speed 6 and push down with the spatula.
Add chopped carrots, oil, maple syrup, 1/2 tsp salt and 1/4 tsp pepper, mix for 5 seconds/reverse/speed 3, transfer to the Varoma container and close the Varoma. Rinse the mixing bowl.
Add water and spice paste to the mixing bowl, attach the Varoma and cook for 12 minutes/Varoma/speed 1. Open the Varoma and rearrange the vegetables using the spatula.
Close the Varoma and cook for another 10 minutes/Varoma/speed 1. During this time, season the fish fillets all over with 2 pinches of salt and 2 pinches of pepper each and dredge in flour. Heat oil in a non-stick frying pan and fry the fish over medium heat for about 5 minutes on each side until golden brown. Keep warm in the pan.
Remove the Varoma. Add the polenta, cream, and 1/2 tsp salt to the mixing bowl, place the Varoma on top, and cook for 8 minutes at 100°C on speed 2.5. Meanwhile, slice the herb butter. Remove the Varoma, open it, and mix the vegetables with the vinegar. Arrange the polenta with the vegetables, fish, and herb butter on deep plates and serve.

Rosemary sprigs (picked)

Strips of organic lemon peel (each 1 x 4 cm, thinly peeled)

gg butter (softened)

1 tsp salt (a little more for seasoning)

Carrots (in pieces)

gg parsley roots (in pieces)

Parsnips (in pieces)

1 tsp pepper (a little more for seasoning)

1 tsp vegetable stock spice paste (homemade, or 1/2 vegetable stock cube)

Sea scallop fillets (125g each)