Missoltini with Polenta

Missoltini con Polenta

Grilled missoltini with parsley, vinegar and oil, served with polenta hot.

6 servings

Easy

Lombardy

EasyLombardy

The missoltini with polenta They are a preserved and grilled fish dish, characterized by an intense flavor and a simple seasoning that balances the fish's bold flavor. The vinegar adds a lively and penetrating note, while the extra virgin olive oil makes the taste softer and more aromatic; the parsley completes the profile with its freshness. polenta The hot sauce plays an essential role in balancing the dish: it complements the firm texture of the missoltini and softens their flavor concentration. Cooking must be brief and controlled, on a very hot surface, to warm and lightly roast the fish without drying it out. This recipe is considered a traditional Lombard dish.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the missoltini

Gently pound the missoltini with a meat tenderizer, applying even pressure to flatten them without breaking them. This promotes more even and rapid cooking. Keep the fish whole and ready to be placed on the cooking surface.

Heat the grill

Heat a grill with wood coals or a hot lava stone. If using a griddle, tilt it slightly: the fish fat should be able to drain and burn separately, without leaving the missoltini submerged in their own oil.

Cook briefly

Place the missoltini on the grill or hot stone and cook for a few minutes. Turn them if necessary, checking that the surface is heated through and golden brown without blackening. Stop cooking as soon as they are hot and slightly browned: prolonged cooking would make them dry and woody.

Cleanse your skin

Remove the missoltini from the grill and remove any remaining scales from the skin using a knife. Proceed gently to avoid breaking the flesh, and finish cleaning before transferring the fish to the serving dish.

Season the fish

Arrange the missoltini on a serving dish, sprinkle with finely chopped parsley, and drizzle first with vinegar, then with extra virgin olive oil. Follow this order to distribute the dressing evenly and achieve a distinct, acidic, and aromatic flavor.

Serve with polenta

Serve the missoltini with the polenta hot or with slices of polenta grilled. Open each fish lengthwise and remove the bones with a knife before eating. polenta It must be very hot, so that it accompanies the flavour of the fish and completes its consistency.

Chef's Tips

Cook the missoltini for a few minutes on a very hot, tilted grill, so that their oil drains without burning or drying them out to the point of becoming woody.