Steps

1. In a pot for the court bouillon, add 1 onion, 1 carrot, 1 stalk of celery, 1/2 lemon, and 1000ml of water. Bring to a boil.
   🕒 03:32
2. Season both sides of the 400g salmon with salt (to taste).
   🕒 04:04
3. Once the court bouillon is boiling, add the salted salmon and poach until cooked through.
   🕒 04:25
4. Once the salmon is cooked, turn off the heat and let it rest in the liquid.
   🕒 04:43
5. In a pot for the polenta, bring 300ml of water to a boil. Add a small amount of EV olive oil and a pinch of salt.
   🕒 01:40
6. Pour the 60g of polenta powder into the boiling water while whisking vigorously.
   🕒 02:52
7. Once it starts to thicken, cook over low heat, stirring occasionally with a wooden spoon. [Key Tip!] Stirring well from the bottom of the pot prevents burning and ensures a uniform texture.
   🕒 03:07
8. Finely mince 1 clove of garlic.
   🕒 05:59
9. Chop the parsley (to taste).
   🕒 06:01
10. In a saucepan, combine 1 anchovy fillet, 1 tsp of capers, the minced 1 clove of garlic, 2 tbsp of EV olive oil, and 2 tsp of white wine vinegar.
    🕒 06:09
11. Place the saucepan over heat and warm until the anchovy dissolves. Adjust seasoning with salt and pepper (to taste).
    🕒 06:30
12. Turn off the heat once the polenta has reached a creamy consistency.
    🕒 07:59
13. Spread the cooked polenta onto a plate.
    🕒 08:13
14. Place the drained salmon on top of the polenta, skin-side down.
    🕒 08:15
15. Generously pour the Mantova sauce over the salmon, and garnish with the chopped parsley for a beautiful presentation. Serve immediately.
    🕒 08:20