Cod, Polenta And Topinambur With Anchovies

Preparation:

Preparation: Bring the water to the boil, add the flour for polenta, salt and pepper and let it thicken gently. In the meantime, sear the slice of cod on the skin side in a pan with a little oil; finish its cooking in the oven at 180 degrees for 8 minutes with 1 clove of garlic and rosemary. Clean the Jerusalem artichokes, cut them into small pieces and stew them in a pan with oil and anchovy fillets for 15 minutes over medium heat.