Red Mullet With Prosciutto And Polenta

• 200 g polenta
• 50 g Parmesan, grated
• 45 g butter
• 75 ml double cream
• Pinch None dried chilli flakes
• 1/4 tsp nutmeg
• 400 g young leaf spinach
• 8 x 75 g red mullet fillets
• 100 g rocket
• 2 sprigs parsley, chopped
• 4 slices Parma ham, cut in half lengthways
• 1 None shallot, peeled and finely chopped
• 2 tbsp olive oil
• 50 ml white wine
• None None crushed pink peppercorns, to season (optional)

1. Cook the polenta in 3 1/3 cups boiling salted water over low heat, stirring occasionally, for 10 mins. Stir in the Parmesan, 2 tbsp of the butter, cream, chili and half the nutmeg. Set aside and keep warm.
2. Meanwhile, place 3 spinach leaves on top of each fish fillet along with a little arugula and a sprinkling of parsley. Wrap each fillet in a strip of prosciutto.
3. Melt 1/2 tbsp of the butter in a saucepan, add the shallot and cook for 2 mins. Add the remaining spinach, arugula and nutmeg. Cook, stirring, for another 2-3 mins. Season to taste. Set aside and keep warm.
4. Heat the olive oil in a large non-stick frying pan, add the fish and fry for 5-7 mins until cooked through, turning once. Remove and keep warm. Pour the white wine into the pan to deglaze and add the remaining butter. Simmer for 3 mins. Serve with the fish, polenta and vegetables. Season with crushed pink peppercorns, if using.

polenta, parmesan, butter, cream, chilli flakes, nutmeg, young leaf spinach, red mullet, rocket, parsley, parma ham, shallot, olive oil, white wine, pink peppercorns

Taken from recipes-plus.com/api/v2.0/recipes/15970 (may not work)