Tomato Panzanella Salad with Mahi Mahi and Herb Cream
Recipes
1 min read
Ingredients
Tomato Panzanella Salad:
| Mixed tomatoes | ||
| Roasted red capsicum | ||
| Dried chunks of stale bread, end and scrap bits (toss with olive oil & thyme) | ||
| Capers | ||
| Sliced shallot/onion | ||
| Soft green herbs | ||
| Mainland Parmesan Shredded | ||
| Sherry vinaigrette |
Herb Cream:
| 1 | ea | Shallot or onion diced |
|---|---|---|
| 1 | bunch | Watercress or fresh green herb of your choice |
| 250 | ml | White wine |
| 500 | ml | Anchor Lite Cooking Cream |
Method
Tomato Panzanella Salad:
- Combine all ingredients and dress early to ensure that the dressing is soaked up by the bread (to soften but not to make it soggy).
Herb Cream:
- Saute shallots and stalks from the watercress/ herbs.
- Add White wine and reduce to 50ml, strain out stalks and keep wine reduction.
- Add wine reduction to cream to a pan and reduce by half.
- Add watercress or herb leaves and puree until smooth - season.
- Serve salad and herb cream sauce with pan-fried Mahi Mahi fillets or fresh seafood of your choice.
