Heirloom Tomato Panzanella Salad 

• Mixed heirloom tomatoes
• Roasted red capsicum
• Dried chunks of stale bread, ends and scrap bits (toss with olive oil & thyme)
• Capers
• Sliced shallot
• Picked soft herbs (Italian parsley, fennel tips, chervil, mint)
• Mainland Parmesan Shredded
• Sherry vinaigrette

Method

1. Combine all ingredients & dress early to ensure the dressing soaks into the bread to (to soften but not make soggy)
2. Build on plate ready for fish of your choice

Watercress Cream 

• 1ea shallot diced
• 1 bunch of watercress stalks & leaves separate
• 250ml white wine
• Anchor Fresh Cream or 500mls
• Anchor FP Culinary Cream

Method

1. Sauté shallots and stalks
2. Add white wine and reduce to 50ml
3. Strain out stalks etc and keep wine reduction
4. Add wine reduction & cream, reduce by half (if using culinary cream then there is limited reduction required)
5. While still warm, puree in all the watercress leaves until smooth and vibrant
6. Season & keep at room temp for service

Parmesan Fried Green Tomatoes

• 1ea large green tomatoes (2cm slices approx. 4 slices)
• Flour
• Egg wash
• Crumb mix (see recipe)

Crumb Mix

• 200g panko or gluten free breadcrumbs
• 25g chopped parsley
• 25g lemon zest
• 50g Mainland Shredded Parmesan

Method

1. Double crumb
2. Shallow or deep fry until crispy and golden