Polenta Crusted Bombay Duck Recipe

 
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Polenta Crusted Bombay Duck
  • Chef: Chef Shailendra Kekade
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Marinated fish fillets wrapped in zucchini, rolled in polenta and grilled. Served with a refreshing salsa of fresh fruits and coconut cream.

Ingredients of Polenta Crusted Bombay Duck

  • 3-4 fish fillets of bombay duck
  • 3-4 thinly sliced zucchini
  • 2 Tbsp polenta
  • Some olive oil
  • Marinade for the fish:
  • 1 Tbsp mustard
  • 2-3 cloves garlic, chopped
  • 1/2 Tbsp fresh herbs (thyme, rosemary and sage)
  • 1 Tbsp olive oil
  • 1 Tbsp white wine
  • For the fresh fruit salsa:
  • 1/2 apple, chopped fine
  • 2 slices mango, chopped fine
  • 1/2 kiwi, chopped fine
  • 5-6 pieces of an orange
  • 2 slices melon, chopped fine
  • 1 plum, chopped fine
  • 1/2 celery stick, chopped fine
  • 1/2 lemon juice
  • 1/2 chilly, thinly chopped
  • A pinch of salt
  • 2 Tbsp coconut cream (first extract of coconut)
  • Some coriander leaves for garnish

How to Make Polenta Crusted Bombay Duck

  • 1.Mix all the marinade ingredients and coat the fish fillets with with.
  • 2.Keep aside for 10 minutes.
  • 3.After 10 minutes, place each fish fillet on a zucchini slice.
  • 4.Roll it up, making zucchini the outer layer and stick a toothpick through the roll.
  • 5.Sprinkle a little bit of polenta over these rolls. (Polenta is a yellowish cornmeal made with dried maize)
  • 6.Pre-heat a pan for about 5 minutes.
  • 7.Drizzle the pre-heated pan with some olive oil.
  • 8.Place the fish and zucchini rolls on the pan and into the oven for about 5-7 minutes. (till the top turns brownish)
  • 9.In the meanwhile you can prepare the fresh fruit salsa.
  • 10.Mix all the chopped fruits in a bowl. You can use any fruits as you like.
  • 11.Add to that the celery and lemon juice.
  • 12.Add the chilly and salt.
  • 13.Now add the coconut cream.
  • 14.Mix well. Garnish with some fresh coriander leaves.
  • 15.Serve the grilled rolls with some lettuce leaves and the fresh fruit salsa.
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