Lorraine Pascale show Tony Sartori how to make Crispy salmon, polenta chips and grilled asparagus on How To Be A Better Cook.
Lorraine says: “Polenta (cornmeal) is rather strange looking stuff and the instant kind, when boiled up, looks a bit like mashed potato. But when set into a square and cut in to ‘chips’ it starts to turn in to something rather special. Trout would also work well for this very good looking dish.”
See how Lorraine and Tony tackle the recipe in this video:
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