This recipe comes to us from Belizar Milos, head chef and manager of the Agava in Zagreb, Croatia.
Ingredients (serves 2)
800 g sea bass
100 g scampi
100 ml olive oil
1 tbsp tomato purée
5 black olives
1 red onion
40 ml fish stock
Mixed fresh herbs
10g sheep's-milk cheese
1 tsp Dijon mustard
100ml white wine
Wash and fillet the sea bass and place the fillets into the fridge.
Fry the sliced onions and carrots in olive oil for 2 to 3 minutes. Add the scampi and tomato purée then the wine and a little water. Simmer for 10 minutes. Strain the vegetables and the scampi. Season the sauce and add the mustard, butter and cognac then reduce by half over a low heat.
Dice the zucchinis and boil in salted water with a tablespoon of olive oil for 5 minutes. Drain, add the butter and some mint and puree with a blender.
Bring the fish stock to the boil and while stirring add the cornmeal then the grated sheep's milk cheese and the mixed herbs. Pour the polenta mixture into a dish and leave to cool. Cut into small squares when it has set.
Chop the olives and mix to a pesto with salt, rosemary, and pepper. Coat the fillets and fry for about five minutes being careful not to let the fish dry out.