Este prato robusto e elegante combina a suculência do cherne, um peixe de sabor delicado, com a cremosidade reconfortante da polenta. O molho de tomate fresco e cebola, cozinhado lentamente, apura os sabores e cria uma base perfeita para o peixe, resultando numa refeição completa, saudável e cheia de sabor a mar.

Ingredientes

  • 4 Lombos grossos de cherne
  • Sumo de limão q.b. (para temperar o peixe)
  • 7,5 dl de Água
  • 1 Colher de chá de sal
  • 150 g de carolo de milho
  • Azeite virgem q.b. (para untar e cozinhar)
  • Farinha q.b. (para passar o peixe)
  • 5 Colheres de sopa de azeite virgem (para fritar o peixe)
  • 2 Cebolas médias cortadas às tiras
  • 3 Dentes de alho laminados
  • 750 g de tomates maduros (sem pele e sementes)
  • 1 dl de vinho branco seco
  • Sal q.b.
  • Pimenta preta moída na ocasião q.b.
  • 1 Colher de sopa de sumo de limão (para o molho)

Preparação

  1. Comecei por cortar 4 lombos grossos de cherne e temperei-os com sumo de limão.
  2. Num tacho, levei ao lume 7,5 dl de água com 1 colher de chá de sal.
  3. Quando começou a ferver, reduzi o lume e fui deitando 150 gramas de carolo de milho.
  4. Sempre a mexer com colher de pau, deixei cozer até a polenta se separar do tacho, o que levou cerca de 15 minutos.
  5. Deitei a polenta para uma travessa oval untada com azeite virgem, calquei com a colher de pau e guardei em forno aquecido a 50.° para não arrefecer.
  6. Polvilhei os lombos de cherne com sal, passei-os por farinha e fritei-os em 5 colheres de sopa de azeite virgem. 3 minutos de cada lado.
  7. Retirei o cherne e juntei ao azeite 2 cebolas médias cortadas às tiras e 3 dentes de alho laminados.
  8. Quando as cebolas começaram a ficar transparentes, acrescentei 750 gramas de tomates maduros sem peles nem sementes e 1dl de vinho branco seco.
  9. Tapei e deixei cozer durante 8 minutos.
  10. Temperei com sal, pimenta preta moída na ocasião, 1 colher de sopa de sumo de limão e coloquei em cima os lombos de cherne.
  11. Tapei e deixei estufar durante 5 minutos.
  12. Servi o cherne guarnecido com a polenta cortada às tiras.

For a comforting and elegant seafood dish, here is the English version of this recipe.

Braised Wreckfish with Polenta

This is a beautiful and hearty dish that perfectly balances the delicate flavour of wreckfish with the rustic comfort of soft polenta. Wreckfish, known as cherne in Portugal, is a firm, white-fleshed fish with a mild, sweet taste, making it ideal for stews as it holds its shape well. By first frying the fish fillets to create a golden crust and then gently stewing them in a rich tomato and onion sauce, you get a wonderful contrast of textures.

Polenta, made from corn grits, is the perfect companion for this dish. It acts like a sponge, soaking up all the delicious, flavourful sauce. The recipe uses a simple method to create a firm polenta that can be sliced, but you could also serve it soft and creamy if you prefer. This dish is a fantastic example of how simple, high-quality ingredients can be transformed into a sophisticated and deeply satisfying meal.

This is a complete meal in itself, but a simple green salad dressed with a lemon vinaigrette would make a lovely fresh accompaniment. The key to the sauce is using ripe, flavourful tomatoes, which lend a natural sweetness and vibrant colour.

Ingredients

  • 4 thick wreckfish fillets
  • Lemon juice, to taste (for seasoning the fish)
  • 750ml water
  • 1 tsp salt
  • 150g corn grits (for polenta)
  • Virgin olive oil, for greasing and cooking
  • Flour, for dredging the fish
  • 5 tbsp virgin olive oil (for frying the fish)
  • 2 medium onions, sliced
  • 3 garlic cloves, thinly sliced
  • 750g ripe tomatoes (peeled and deseeded)
  • 100ml dry white wine
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp lemon juice (for the sauce)

Method

  1. Start by preparing the 4 thick wreckfish fillets and seasoning them with lemon juice.
  2. In a saucepan, bring 750ml of water to a boil with 1 tsp of salt.
  3. When it starts to boil, reduce the heat and gradually pour in 150g of corn grits.
  4. Stirring constantly with a wooden spoon, let the polenta cook until it pulls away from the sides of the pan, which should take about 15 minutes.
  5. Pour the polenta into an oval dish greased with virgin olive oil, press it down with the wooden spoon, and keep it in an oven heated to 50°C so it doesn’t get cold.
  6. Sprinkle the wreckfish fillets with salt, dredge them in flour, and fry them in 5 tbsp of virgin olive oil for 3 minutes on each side.
  7. Remove the wreckfish and, in the same oil, sauté the 2 medium sliced onions and the 3 thinly sliced garlic cloves.
  8. When the onions start to become translucent, add the 750g of peeled and deseeded ripe tomatoes and 100ml of dry white wine.
  9. Cover and let it cook for 8 minutes.
  10. Season with salt, freshly ground black pepper, and 1 tbsp of lemon juice, then place the wreckfish fillets on top.
  11. Cover and let it stew for 5 minutes.
  12. Serve the wreckfish garnished with the polenta cut into strips.