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

Portion 1

Ingredients

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

Method

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.

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