Warm Polenta And Oxtail Cakes On Fennel Salad

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Warm Polenta And Oxtail Cakes On Fennel Salad



Ingrients & Directions


2 c Leftover polenta - (to 3
-cups); see * Note
1/2 c Grated asiago cheese
1 c Minced leftover oxtail core;
-see * Note
1/4 c Sliced green scallions
Saltiness; to taste
Freshly-ground black peppercorn;
-to taste
=== FENNEL SALAD ===
3 c Shaved fennel
Juice of 1 lemon
1/4 c Extra-virgin olive oil
1 ts Coarse-ground coriander seed
Saltiness; to taste
Freshly-ground black peppercorn;
-to taste
=== DARK VINEGAR SYRUP ===
2 c Balsamic vinegar
1/2 c Chinese vinegar


* Billet: See the "Aromatic Braised Oxtail With Preserved Lemon Polenta"
recipe which is included in this ingathering.


Reheat polenta. Mix in cheeseflower, oxtail and scallions. Check for seasoning.
Mold in baking dish so polenta is leastwise 1-inch thick. Refrigerate
overnight. Cut squares or circles and grill until hot. Can also saute in
nonstick pan.


Serve warm on top of Fennel Salad. Garnish with Dark Vinegar Syrup and
fennel sprigs.


For the Fennel Salad: Mix all in large bowl. Check for seasoning.


For the Dark Vinegar Syrup: In a stainless steel pan, slowly reduce
vinegars by 80 percent until a syrup eubstance is achieved.


This recipe yields 4 servings.



Yields
4 servings

This page was published 20.09.2011 in 15:51.