Dry the fish before it meets the hot oil. Keep the sauce concentrated enough to coat the fish rather than turning it into a broth.
Make ahead Prepare the fish and measure the ingredients ahead, then cook near serving time. Start the polenta first so both dishes finish together.
Boreto a la Graisana
Prep 20 min · Cook 45 min · Serves 6 · Difficulty Medium
Method
Bring 1500 ml water to a boil with 8 g salt. Whisk in the white cornmeal and cook gently for about 40–45 minutes, stirring regularly, until tender.Bring 6⅓ cups water to a boil with ¼ oz salt. Whisk in the white cornmeal and cook gently for about 40–45 minutes, stirring regularly, until tender.
Peel the garlic and pat the fish dry. Heat the oil in the wide casserole, add the garlic and let it turn a deep golden brown. Remove the cloves before they blacken.Peel the garlic and pat the fish dry. Heat the oil in the wide casserole, add the garlic and let it turn a deep golden brown. Remove the cloves before they blacken.
Add the fish in a single layer and brown lightly on both sides, turning carefully. Add the vinegar, 250 ml hot water, the pepper and the remaining salt as needed. Cover and simmer for about 10–15 minutes, until the flesh is opaque and separates readily from the bone.Add the fish in a single layer and brown lightly on both sides, turning carefully. Add the vinegar, 1 cup hot water, the pepper and the remaining salt as needed. Cover and simmer for about 10–15 minutes, until the flesh is opaque and separates readily from the bone.
If the sauce is too thin, lift the fish onto a warm plate and reduce the uncovered juices briefly. Return the fish just long enough to coat it, then serve with the white polenta, warning diners about the bones.If the sauce is too thin, lift the fish onto a warm plate and reduce the uncovered juices briefly. Return the fish just long enough to coat it, then serve with the white polenta, warning diners about the bones.
