Label Rouge Scottish salmon with garlic, polenta and olives

(Serves 4) :

• 600 g Label Rouge Scottish salmon fillet
• 80 g cornmeal
• 40 cl milk
• 4 garlic cloves
• 10 cl olive oil
• 80 g small pitted black olives
• 6 basil leaves
• 40 g butter
• salt, ground pepper

Preparation : 20 min + 2 h marinating time
Cooking : 10 min

Cut the salmon into 3 mm thick slices. Place in a dish with 3 chopped garlic cloves, chopped basil leaves, half the olive oil, salt and pepper. Cover the dish with cling film and leave to marinate in the fridge for 2 hours.

Boil the milk in a pan with a chopped garlic clove, salt and pepper. Sprinkle the cornmeal into the milk and cook for 4 to 5 minutes over a gentle heat, stirring with a spatula. Remove from heat, add the butter and oil, stirring vigorously, then add the chopped olives. Keep the polenta warm.
Remove the salmon pieces from the marinade and fry for 2 minutes in the marinade oil. Serve immediately with the polenta.