Polenta slice
How-to video for the Polenta slice
How-to video
Discover two presentation suggestions from our chefs for the Polenta slice:
– Fish of the day
– Polenta Slice Millefeuilles
Version 1: Fish of the Day
Ingredients:
- Polenta slice from Traiteur de Paris
- Mini Saint-Jacques scallops from the bay of Saint Brieuc
- Fresh peas
- Green asparagus, braised
- Pea purée
- Basil coulis
- Watercress sprouts
Directions:
- Quickly cook the scallops in a salamander oven
- Cut the polenta in 3 morsels, then arrange on the plate
- Add 2 Saint-Brieuc mini scallops
- Decorate with points of the pear puree, piped
- Decorate the points with the basil coulis
- Add the braised green asparagus
- Decorate with watercress sprouts


Version 2: Polenta Slice Millefeuilles
Ingredients:
- Polenta slice from Traiteur de Paris
- Sautéed mushrooms with herbs
- Filet of roast duckling
- Sautéed porcini mushrooms
- Green asparagus, braised
- Cooking liquid, reduced
- Watercress sprouts
Directions:
- Cut the Polenta Slice in two pieces lengthwise after defrosting
- Cook the polenta in the oven
- Place the bottom part of the Polenta Slice on the plate
- Top with a thin layer of porcini and girolle mushrooms
- Place the top of the Polenta Slice
- Decorate with ½ of the cepes and with one braised green asparagus
- Add the duck filet and its reduced cooking liquid
- Decorate with the watercress sprouts and ground pepper