John Myers
Contents
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Ingredients
breadsalad
- 500 g Ciabatta
- 5 Pc. Tomatoes
- 5 Pc. Tomatoes yellow
- 1 Pc. Cucumber
- 2 Pc. Clove of garlic
- 50 g Black pitted olives
- 50 g Capers
- 50 g Capers apples
- 50 g Dried tomatoes
- 1 shot Olive oil
- 1 shot Balsamic vinegar
- Salt and pepper
- Herbs
Wolffish
- 750 g Loewe fillet
- 2 Pc. Clove of garlic
- 2 Pc. Lemon
- Thyme
- Rosemary
- 1 shot Olive oil
- Coarse sea salt
- Pepper
Tomato mousse
- 400 g Tomatoes yellow
- 200 g Carrots
- 250 ml Whipped cream
- 2 Leaves Gelatin
- Salt and pepper
- Sugar
Instructions
breadsalad
- Cut the ciabatta bread into small cubes. Heat olive oil in a pan. In the meantime, peel and finely dice the garlic. Toast it with the bread in the warm olive oil and then let it cool down. Wash and cut tomatoes into eighths. Peel the cucumber and cut into small pieces. Chop the sun-dried tomatoes too. Put the fresh ingredients in a bowl with the olives, capers, caper apples and herbs cut into rings. Season with salt, pepper, olive oil and balsamic vinegar. Mix in the toasted bread. Season if necessary.
Wolffish
- In an oiled casserole dish, place the finely chopped garlic, herbs, lemon wedges and the loach fillet on top. Place in the oven at 125 degrees for about 15 minutes.
Tomato mousse
- Bring the tomatoes and carrots with basil to the boil and then drain. Let the brew cool down (approx. 100 ml). Puree the tomatoes, carrots and basil and then strain them through a sieve. Soak gelatine in cold water, squeeze it out and stir into the tomato / carrot stock. Whip the cream until stiff. Mix together the gelatine stock and the vegetable puree, fold in the whipped cream and season with salt, pepper and sugar. The mousse should be chilled in the refrigerator for at least 12 hours.
- Arrange the bread salad, loach and tomato mousse on a plate.
Nutrition
Serving: 100gCalories: 192kcalCarbohydrates: 18.2gProtein: 11.3gFat: 8.1g
