Recipe: Pickled catfish with spinach and polenta

• pickled StadtFarm Catfish
• beetroot
• Baby Leaf Spinach
• 250 g maize semolina (polenta)
• Olive oil
• Juice of half a lemon
• Salt & Pepper
• Sesame

A wonderfully light fish recipe for spring and super quick to prepare.
For the polenta, bring 1 l water to boil, stir in 250 g corn semolina and simmer for 10 minutes.
Spread the mixture on an oiled baking tray about 1 cm thick, brush with oil and bake in the oven at about 180 degrees for 20 minutes.
Let it cool down and cut into pieces.
For the salad, wash the baby leaf spinach and arrange on plates.
Peel the beetroot (tip: with kitchen gloves) and cut into thin slices.
It can be steamed briefly, then it is more tender.
Add slices to the salad.
Cut the pickled catfish into thin slices and spread them on the salad.
Finally, mix oil, lemon juice, salt and pepper to a dressing and pour over the salad together with the sesame seeds.
Bon appetite!