Roman Smoked Trout over Soft Polenta with Soft Egg, Capers and Lemon

Instructions

1. 01

   Bring 150 ml of water to a boil in a small saucepan with a pinch of salt. Whisk in the polenta in a slow stream, reduce heat to low, and cook 8 minutes, stirring often, until thick and pourable. Stir in 1 teaspoon of the olive oil and the smashed garlic clove. Cover and keep warm off the heat. Remove the garlic just before plating.

2. 02

   Bring a small pan of water to a gentle simmer. Lower the egg in carefully and cook 6 minutes 30 seconds for a soft, jammy yolk. Move to cold water, then peel.

3. 03

   Warm the remaining teaspoon of olive oil in a small nonstick skillet over medium heat. Add the cherry tomatoes cut-side down and cook 2-3 minutes until they blister and slump.

4. 04

   Spoon the soft polenta into a shallow bowl. Drape the smoked trout slices loosely across the top.

5. 05

   Halve the egg and set both halves on the plate. Scatter the blistered tomatoes and capers around. Finish with the parsley, lemon juice, salt, and a crack of black pepper.