Jul 14 2026
Restaurants›Nikolai's Roof›Tile Fish Recipe

Tile Fish Recipe

Inspired by Nikolai's Roof
Time1h
Serves4

banana polenta, pistachio butter, sweet & sour beurre blanc

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Ingredients

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For the Banana Polenta

For the Pistachio Butter

For the Sweet & Sour Beurre Blanc

For the Tile Fish

Method

Preparing the Banana Polenta

  1. 1

    Cook the Polenta

    In a saucepan, bring water to a boil. Gradually whisk in the cornmeal, ensuring there are no lumps. Reduce heat to low and cook, stirring frequently until thickened.

  2. 2

    Add Banana and Season

    Once thickened, stir in the mashed banana, salt, and butter until smooth. Remove from heat and keep warm.

Making the Pistachio Butter

  1. 3

    Blend Ingredients

    In a food processor, combine pistachios, olive oil, salt, and honey. Blend until smooth and creamy. Adjust seasoning to taste.

Preparing the Sweet & Sour Beurre Blanc

  1. 4

    Reduce the Liquids

    In a saucepan, combine white wine, white vinegar, and shallots. Simmer until reduced by half.

  2. 5

    Add Cream and Butter

    Stir in the heavy cream, then remove from heat and whisk in the cold butter until emulsified. Season with salt and sugar.

Cooking the Tile Fish

  1. 6

    Prepare the Fish

    Season the tile fish fillets with olive oil, salt, and black pepper.

  2. 7

    Cook the Fish

    Heat a skillet over medium-high heat. Cook the fish for about 3-4 minutes on each side, or until cooked through and flaky.

Plating the Dish

  1. 8

    Serve

    On each plate, place a generous scoop of banana polenta, top with a piece of tile fish, drizzle with pistachio butter, and finish with the sweet & sour beurre blanc.

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