Tomato Panzanella Salad with Mahi Mahi and herb cream
A delicious way to use up day-old bread and serve with beautiful local fish.
Tomato Panzanella Salad ingredients
- Mixed tomatoes
- Roasted red capsicum
- Dried chunks of stale bread, ends and scrap bits (toss with olive oil & thyme)
- Sliced shallot/onion
- Soft green herbs
- Mainland Parmesan Shredded
- Sherry vinaigrette
Combine all ingredients & dress early to ensure the dressing soaks into the bread (to soften but not make soggy).
Build on plate ready for fish of your choice.
Herb Cream ingredients
- 1ea shallot or onion, diced
- 1 bunch of watercress stalks & leaves, separate (any fresh green herbs will work)
- 250ml white wine
- 500ml Anchor Cream
Sauté shallots and stalks.
Add white wine and reduce to 50ml.
Strain out stalks, etc. and keep wine reduction.
Add wine reduction & cream, reduce by half.
While still warm, puree in all the watercress leaves until smooth and vibrant.
Season & keep at room temperature for service.