Fillet of Catfish Wrapped in Raw Ham with Truffled Polenta

Preheat the oven to 150 °C for the fillet of catfish. Season the fillets of catfish with pepper on both sides. Place the slices of raw ham on top and wrap each fillet in them.

Heat some oil together with butter in a pan and fry the fillets on both sides until crispy. Place in the preheated oven and cook at 150 °C for about 5 minutes.

Meanwhile, for the polenta, boil the milk with butter. Add the cornmeal and season with salt and pepper. Let it swell for about 3 minutes.

Before serving, fold in the whipped cream and season with truffle oil. Remove the cooked fillets of catfish, arrange on warmed plates and serve with the polenta.

Preparation Tip:

This fillet of catfish dish tastes even more delicate if you sprinkle some freshly shaved truffles over the polenta as a crowning touch. If this is not possible, fresh herbs, which you put as a garnish on polenta and fillet of catfish, but also spice up the look properly.

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