Polenta Cakes
In a very large heavy duty pot, bring Chicken stock to the boil. Add cornmeal in a steady stream, stirring continuously. Add garlic, basil, salt and pepper, reduce heat to medium and cook, stirring constantly with a wooden spoon until mixture comes to the boil.
Simmer 20 to 30 minutes, stirring occasionally or until the cornmeal forms a mass and pulls away from the sides of the pan. Stir in butter and cheese. When butter has melted, remove polenta from heat and pour into a square dish that is approx. 2cm high. Before cutting rounds for Polenta cakes, allow to cool.
Flippin Ling
Cut into 4 equal portions, and roll ling portions in black and white sesame seeds. Place in a pre-heated, oiled frying pan and cook on both sides being careful not to burn the fish. Finish in oven at moderate heat for 10-12 minutes.
Tomato Salsa
Dice tomato and onion chop flat leaf parsley and combine. Add olive oil, adjust seasoning to taste with sea salt and pepper from the mill.
Watercress and Red Radish Salad
Slice the radish thinly, and add to watercress. Add olive oil, and season with salt and pepper.
Assemble plate by placing the Polenta cake in the center, and top with the sesame crusted fish, leaving space for the salsa. Add salsa, watercress and radish salad. Drizzle pesto oil around the fish.