Snapper
Recipes
1 min read
Ingredients
Heirloom Tomato Panzanella Salad:
| Mixed heirloom tomatoes | ||
| Roasted red capsicum | ||
| Dried chunks of stale bread, end 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 |
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) |
|---|---|---|
| Flour | ||
| 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 |
Method
Heirloom Tomato Panzanella Salad:
- Combine all ingredients & dress early to ensure the dressing soaks into the bread to (to soften but not make soggy)
- Build on plate ready for fish of your choice
Watercress 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 (if using culinary cream then there is limited reduction required)
- While still warm, puree in all the watercress leaves until smooth and vibrant
- Season & keep at room temp for service
Parmesan Fried Green Tomatoes:
- Double crumb
- Shallow or deep fry until crispy and golden
Please select the seprator type
