Fish and chips, polenta chips, cocktail sauce

Cut the julienne fillets into strips and season with salt and pepper. Dredge the julienne fillets in the flour, then in the egg and finally in the Panko. Set aside in a cool place.

Cook the polenta according to the instructions on the packet. Add the grated Parmesan and check the seasoning. Pour the polenta onto a baking tray. Roll out the polenta to a thickness of 1 cm and set aside in a cool place.

Prepare the revisited cocktail sauce. Mix the Carrot Ketchup aix&terrathe Organic honey rosemary mustard aix&terra and theOrganic chilli olive oil aix&terra.

Grate the red cabbage. Prepare the vinaigrette by mixing the Aix&terra tomato basil vinegar, l'Organic lemon olive oil aix&terra and theOrganic basil olive oil aix&terra.

Cut polenta into sticks and place in deep fryer. Fry until golden brown. Fry the julienne fillets until golden brown.

Arrange the julienne fish and chips with the sauce and seasoned red cabbage salad. Polenta chips and lemon slices. A few coriander leaves. Season with salt and pepper.