The recipe suggests preparing gurnard (merluzzo/nasello) in a specific way, starting by hydrating the capers in warm water for 20 minutes, followed by draining and drying them. Corn salad is cleaned of green leaves and roots, then sliced into 0.5 cm pieces. In a non-stick pan, heat oil in which to melt anchovies, stirring with a wooden spoon. Add the corn salad and a deciliter of water, cooking over low heat for 5 minutes. Subsequently, add the gurnard pieces, increase the heat, and cook for 4 minutes, flipping halfway through. Finish cooking and keep the gurnard warm. For the side dish, bring milk and an equal amount of water close to boiling. Gradually sprinkle in polenta flour, stirring continuously with a whisk. Cook polenta according to package instructions. Meanwhile, fry capers in a small pan with a little oil until they become crispy. Drain the gurnard fillet well, and cream the polenta with a spoonful of sour cream. The plate is served with the gurnard placed beside the polenta and sprinkled with a handful of capers. [1]
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