Peel and finely dice the shallot and garlic.
Add 50 ml of the oil to a saucepan, add the diced shallot and cook over a medium heat for 3 minutes, then add the garlic and cook for a further minute. Add the chicken stock and bring to the boil. Add the polenta to the stock and cook for 5 minutes on a low heat whisking continuously. Season with salt and pepper. Pour the mix out into a small baking tray or dish at least 5 centimeters deep. Place in the fridge and allow to set. Once it has set and is firm, cut into 8cm circles or squares.
Wash and pick the parsley. Dry, and finely chop the leaves.
Peel and finely dice the garlic.
Zest and juice the lemon and lime, combine all together with 50ml of olive oil.
Cut the cabbage in half, remove the center and cut the leaves into quarters. Blanch in boiling water for 2 minutes and refresh in iced water. Dry the cabbage and put to one side.
Fillet the fish if necessary and remove the pin bones.
Heat a large frying pan until hot and add a splash of olive oil. Cook the polenta for 2 minutes on each side. Remove from the pan.
Season the red mullet with a little salt and pepper and add to the pan skin side down, cook for 2 minutes on each side.
remove the fish and then add the blanched cabbage and cook for 1 minute until hot.
Place the polenta in the middle of a plate, top with the cavolo nero, then the red mullet skin side up and finally spoon the gremolata over the fish and around the plate.
«Try topping this with a poached quail's egg for extra richness. You can also replace the mullet with pork fillet.»