Tomato Panzanella Salad with Mahi Mahi and Herb Cream


1 min read

Tomato Panzanella Salad:
    Mixed tomatoes
    Roasted red capsicum
    Dried chunks of stale bread, end and scrap bits (toss with olive oil & thyme)
    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
Tomato Panzanella Salad:
  1. 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:
  1. Saute shallots and stalks from the watercress/ herbs.
  2. Add White wine and reduce to 50ml, strain out stalks and keep wine reduction.
  3. Add wine reduction to cream to a pan and reduce by half.
  4. Add watercress or herb leaves and puree until smooth - season.
  5. Serve salad and herb cream sauce with pan-fried Mahi Mahi fillets or fresh seafood of your choice.
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