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Olive oil poached fish w/polenta: appealing or not?

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Would this recipe work? Creamy polenta and fish seems like an odd combination. If it does work what other types of fish will work? I'd like to experiment with olive oil poached fish and being that it is comfort food season I thought i'd give this recipe a try. I guess I could make some couscous should it not turn out.

http://www.epicurious.com/articlesgui...

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  1. I don't mean to reply to my own post, but would this work with olive oil poaching?:

    http://www.epicurious.com/recipes/foo...

    I like the flavor profile better and Eric Ripert recipes have always intrigued me.

    2 Replies
    1. re: free sample addict aka Tracy L

      polenta is very bland on its own and generally used as a foil for rich stews and roasts. i like it quite cheesy, but would not like that AT ALL with salmon.

      the recipe has the fish poached in water? not olive oil? an easy adjustment though.

      i like the texture of olive oil poached fish very much, but would prefer a side with more textural contrast instead of something creamy soft.

      1. re: free sample addict aka Tracy L

        Fish poached in olive oil (poached properly and not overcooked that is), is great.

        Said with with something squishy like mash or polenta is not so great. If you're set on the polenta, you could cut and crisp it up so that at least the surface is crunchy.

      2. I read the original recipe and I think it would be nice--why not give it a try as is, and report back? The herbs used are pretty forceful, I think it would work well against the cream.

        1. Both of your recipes are from well known chefs, so, yes, they should work.

          Swordfish is a firm fish, and can be dry. So creamy polenta should be a perfect complement.

          I have a little book of recipes from Venice and NE Italy. About half the fish and meat recipes suggest serving with polenta. Those range from a firm octopus to a delicate cold sweet-sour trout. Polenta can be creamy, or firm (even sliced and fried). So you can choose a texture the complements your fish (creamy with a firm fish, firm with a delicate fish).