Aug 22, 2023

1 min read

Heirloom Tomato Panzanella Salad:
    Mixed heirloom tomatoes
    Roasted red capsicum
    Dried chunks of stale bread, end and scrap bits (toss with olive oil & thyme)
    Sliced shallot
    Picked soft herbs (Italian parsley, fennel tips, chervil, mint)
    Mainland Parmesan Shredded 
    Sherry vinaigrette
Watercress Cream:
1 ea Shallot diced
1 bunch Watercress stalks & leaves separate
250 ml White wine
500 ml Anchor Fresh Cream or Anchor FP Culinary Cream
Parmesan Fried Green Tomatoes:
1 ea Large green tomatoes (2cm slices approx. 4 slices)
    Egg Wash
    Crumb mix (see recipe)
Crumb Mix:
200 gr Panko or gluten free breadcrumbs
25 gr Chopped parsley
25 gr Lemon zest
50 gr Mainland Shredded Parmesan
Heirloom Tomato Panzanella Salad:
  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:
  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:
  1. Double crumb
  2. Shallow or deep fry until crispy and golden

Please select the seprator type

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