Chef-approved summer recipes
For the baguette 4 slices toasted baguette or French bread 1 pc. whole garlic clove olive oil For the chicken breast marinade 100g skinless chicken breast 1 clove garlic, finely chopped 1/8 tsp. salt 1/8 tsp. ground pepper 1/8 tsp. cumin 1 tsp. olive oil For the salsa 2 pcs. tomatoes, deseeded and diced 1 tbsp. red onion, diced 1 tsp. fresh coriander (wansuy) 4 pcs. fresh basil, chiffonade salt and pepper to taste For the lemon and mint vinaigrette 1 tbsp. lemon juice 2 tbsp. olive oil sprig of mint leaves, finely chopped salt and pepper to taste Garnish parsley, finely chopped sprigs of fresh coriander Procedure: 1. For the baguette: Rub garlic on one side of the toasted baguette slices and drizzle olive oil on top. Set aside. 2. For the chicken: Marinate chicken breast in garlic, salt, ground pepper, cumin, and olive oil for 30 minutes in the chiller. Grill on both sides till cooked. Dice and set aside. 3. For the salsa: Mix tomatoes, red onion, fresh coriander, basil and seasoning in a bowl. Chill for 15 minutes to let the flavors set.
For the Dorado fillet 150g Dorado fillet 1/4 tsp. dried or fresh thyme 1/8 tsp. lemon zest 1 tsp. olive oil salt and pepper to taste For the spinach vichyssoise 3 tbsp. butter 2 tbsp. onions 2 tbsp. leeks 2 pcs. small potatoes, peeled and diced 1 1/2 cups chicken stock 1/3 cup all-purpose cream ½ cup spinach, blanched salt and pepper to taste For the mixed greens and basil salad mixed greens red radish, sliced thinly fresh basil leaves For the lemon and mint vinaigrette 1 tbsp. lemon juice 2 tbsp. olive oil sprig of mint leaves, finely chopped salt and pepper to taste Procedure: 1. To make the vichyssoise: Melt butter and sauté the onions, leeks, diced potatoes, and add salt and pepper. Pour chicken stock and let it boil and simmer until the potatoes are tender. Finish with cream and let it simmer until slightly thick. Remove from heat and transfer in a blender. Puree vichyssoise with blanched spinach. 2. Season Dorado fillet with thyme, lemon zest, olive oil, and salt and pepper. Using a non-stick pan, sear skin side first and then the flesh side of the fish. Set aside. 3. To make the mixed greens and basil salad: Mix all ingredients for the lemon and mint vinaigrette. Toss the mixed greens, red radish, and basil in the vinaigrette. Set aside 4. To assemble: Pour the spinach vichyssoise in shallow bowl. Place the seared Dorado fillet in the middle. Top with mixed greens and basil salad.