Summer salad with fish fillet
This is one of those one-dish simple recipes to energize you for the week ahead. The recipe is sent to us by Chef Suman Sharma of Tonino in Delhi. It is a signature dish of the Italian restaurant.
Fennel marinated river sole fillet wrapped with Parma ham and summer salad
40 gm Tuscan white bean
40 gm green beans
80 gm boiled beetroot
25 gm marinated feta cheese, crumbled
10 gm sunflower seeds
10 gm marinated olives stuffed with sundried tomatoes
30 ml lemon herb dressing
20 gm rucola leaves
20 ml lemon juice
10 ml virgin olive oil
Oregano, a pinch
Paprika, a pinch
10 gm fresh basil, chopped
Salt and pepper to taste
To make the lemon herb dressing, whisk the lemon juice, olive oil, salt, pepper. Oregano with a table spoon of vegetable stock.
Roast the sunflower seeds and keep crunchy. Marinate the feta cheese with paprika and basil. Marinate the Tuscan beans and greens and green beans in lemon dressing in another bowl. Dress the boiled beetroot.
Serve on a chilled plate, first put the Tuscan beans and green beans mixed with little rucola, top with beetroot, marinated feta and sprinkle roasted sunflower seeds.
Chef Suman Sharma of Delhi’s Italian restaurant Tonino is trained who has recently received the ‘Best Chef in Stand Alone Category’He is trained with the European Champion and Five Star Chef Tonino Generale of Garlasco – Italy. Chef Suman comes with more than Having more than 26 years experience in hospitality while working internationally with different places in Saudi Arabia, the UAE and Italy. He also Has also won the Jack Daniel BBQ Sauce Competition 2003.