Groix & Nature Sardines with Lobster Oil over Parsley Polenta with Lobster Tin Oil
Groix & Nature Sardines with Lobster Oil over Parsley Polenta with Lobster Tin Oil
by Perky214
6 Comments
missinglinknz
Nice!
Perky214
(1) The tin
(2) The meal – a very nice lunch on a cold day
(3-5) Opened tin, fish out of the tin, and Lobster Oil poured off
(6) Ingredients for polenta – I used regular corn meal because I wanted a finer grain, but any grind of corn meal can be used
(7-12) Make the polenta: Stir cornmeal into boiling chicken broth or water. Reduce heat to low and cook, stirring every 5 minutes or so, until the cornmeal is cooked through – 15-30 minutes depending on the cornmeal grind. Add EVERY DROP of this amazing sardine tin oil and stir. Once polenta is done, add the parsley (can use other fresh herbs of choice) and remove from the heat.
(13) Spoon polenta into a bowl and top with sardines.
(14) The bite – smooth polenta and delicate flavorful sardines are a match made in heaven. Perfect on a cold day.
(15) Nutrition and ingredients
———————————————
I have been sitting on this tin for almost a year, waiting for the perfect day for a luxury epicurean experience. I was paralyzed by the cost of the tin and the gourmet ingredients.
Then a few weeks ago, these tins went on closeout sale at HEB Central Market and I cleared the shelf.
This freed me in some way, and now all I needed was the opportunity to crack this tin – which came today!
It’s cold, and I was looking for something for lunch that was comforting and warming, and that I hadn’t made in a while. I was considering making lobster tin oil mashed potatoes as a base for these sardines, but I had to open the freezer for stock of butter. And there was the cornmeal – It’s like the gourmet French sardine angels started singing to me: POLENTAAAAAAAAAA!!!!!
The key to a good polenta IMO is to use 4 times as much water as cornmeal, with a little cornmeal removed as a safety buffer. I make my polenta with chicken broth, but water is fine too.
Then it’s just about letting the polenta cook and not stirring it too much. Polenta is very forgiving, and it’s homey, so don’t fuss with it, y’all!
But how was the fish? SUBLIME. Everything I expect from French sardines: beautiful whole fish with intact skin, firm and not mushy flesh, delightful saltiness, and of course amazing lobster-infused bright red tin oil.
The tin oil is so delicious that you can buy it separately from Groix & Nature – RTG also carried this tin and the bottled oil. It has a rich luxurious lobster flavor that works perfectly with the sardines.
I used every drop of the oil in the polenta, which added a distinct flavor to it that worked beautifully with the green parsley and smooth polenta.
I have about 1 c of polenta left over, which I might fry up into Southern Corn Pone for dinner. From haute cuisine to southern granny, in one meal.
12/10 will buy these sardines again. I have several more tins, and will try and use them again soon in a different meal.
RumPunchKid
That’s sounds good
Senator_Turkey
I have a tin of these and have been waiting to find a noble use of the oil before opening them, this sounds great!
ThiccWurm
Yum! In Homarid oil.
69FireChicken
I was laughing completely understanding where you are coming from in saving special tins for the right occasion! I do the same, but the special ones always tempt me as I’m reaching past them for a daily driver tin, sometimes I let them win and declare that day “special”!
6 Comments
Nice!
(1) The tin
(2) The meal – a very nice lunch on a cold day
(3-5) Opened tin, fish out of the tin, and Lobster Oil poured off
(6) Ingredients for polenta – I used regular corn meal because I wanted a finer grain, but any grind of corn meal can be used
(7-12) Make the polenta: Stir cornmeal into boiling chicken broth or water. Reduce heat to low and cook, stirring every 5 minutes or so, until the cornmeal is cooked through – 15-30 minutes depending on the cornmeal grind. Add EVERY DROP of this amazing sardine tin oil and stir. Once polenta is done, add the parsley (can use other fresh herbs of choice) and remove from the heat.
(13) Spoon polenta into a bowl and top with sardines.
(14) The bite – smooth polenta and delicate flavorful sardines are a match made in heaven. Perfect on a cold day.
(15) Nutrition and ingredients
———————————————
I have been sitting on this tin for almost a year, waiting for the perfect day for a luxury epicurean experience. I was paralyzed by the cost of the tin and the gourmet ingredients.
Then a few weeks ago, these tins went on closeout sale at HEB Central Market and I cleared the shelf.
This freed me in some way, and now all I needed was the opportunity to crack this tin – which came today!
It’s cold, and I was looking for something for lunch that was comforting and warming, and that I hadn’t made in a while. I was considering making lobster tin oil mashed potatoes as a base for these sardines, but I had to open the freezer for stock of butter. And there was the cornmeal – It’s like the gourmet French sardine angels started singing to me: POLENTAAAAAAAAAA!!!!!
The key to a good polenta IMO is to use 4 times as much water as cornmeal, with a little cornmeal removed as a safety buffer. I make my polenta with chicken broth, but water is fine too.
Then it’s just about letting the polenta cook and not stirring it too much. Polenta is very forgiving, and it’s homey, so don’t fuss with it, y’all!
But how was the fish? SUBLIME. Everything I expect from French sardines: beautiful whole fish with intact skin, firm and not mushy flesh, delightful saltiness, and of course amazing lobster-infused bright red tin oil.
The tin oil is so delicious that you can buy it separately from Groix & Nature – RTG also carried this tin and the bottled oil. It has a rich luxurious lobster flavor that works perfectly with the sardines.
I used every drop of the oil in the polenta, which added a distinct flavor to it that worked beautifully with the green parsley and smooth polenta.
I have about 1 c of polenta left over, which I might fry up into Southern Corn Pone for dinner. From haute cuisine to southern granny, in one meal.
12/10 will buy these sardines again. I have several more tins, and will try and use them again soon in a different meal.
That’s sounds good
I have a tin of these and have been waiting to find a noble use of the oil before opening them, this sounds great!
Yum! In Homarid oil.
I was laughing completely understanding where you are coming from in saving special tins for the right occasion! I do the same, but the special ones always tempt me as I’m reaching past them for a daily driver tin, sometimes I let them win and declare that day “special”!