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Fillet of redfish on yoghurt and radish cream


Ingredients to serve 4:


4 fillets of redfish 

4 sprigs of thyme 

15g of soy sauce 

6g of pumpkin oil

Extra virgin olive oil 

Salt and pepper to taste

4 slices of white polenta, grilled  

For the sauce

300g radishes

250g natural yoghurt

50g beetroot cooked au naturel

50g top-quality extra virgin olive oil

Salt to taste


Clean and wash the fillets, taking care to remove all the bones and scales. Then dress them with the other ingredients and put them into the fridge to marinate for an hour.

In the meantime, remove the red part of the radish skin, discard the white part and mix all the sauce ingredients except the yoghurt in a high-speed blender. Then sieve it, add the yoghurt, and add salt to taste.

On a very hot cast-iron plate or non-stick pan, cook the fillets almost only on the side with the skin colours and becomes crispy.

Spread the sauce on the centre of the plate, put the polenta in the centre with the fillet on top, skin side up, and drizzle with a little extra virgin olive oil

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