GRILLED TUNA WITH SHRIMPS AND MINESTRONE OF GARDEN VEGETABLES

For the minestrone of garden vegetables-
25 gm asparagus, chopped
25 gm peas
25 gm green beans, chopped
25 gm carrot, chopped
15 ml olive oil
1 tbsp shallot, chopped
1/2 garlic clove, chopped
1/2 tsp thyme
100 gms shrimps
25 gm sun-dried tomatoes
25 gm cooked pasta
200 ml water
50 gm butter
1 tbsp parmesan cheese
2 basil leaves, shredded

For the tuna-
1 tsp olive oil
1 fillet tuna
1 squezze lemon juice

Method-

* Blanch the asparagus, beans, peas, carrots and green beans in boiling water for 2 minutes and refresh in iced water.
* Heat the olive oil in a pan and gently cook the shallot, garlic and thyme for 1 minute.
* Add the shrimps followed by the blanched vegetables, tomatoes and pasta.
* Cook for 1 minute.
* Add the water and cover the pan with a lid.
* When the shrimps are cooked, add the butter, Parmesan and basil.
* Marinate the tuna with live oil and the salt.
* Heat the grill and grill the tuna on one side for 2 minutes.
* Turn over and cook until the fish is cooked.
* Add a squeeze of lemon juice at the end.
* To serve- spoon the minestrone into a bowl and place the tuna on top.

PAN-FRIED POMFFRET WITH PEAS AND MORREL

Ingredients-

100 gms baby potatoes
2 pomfret fillets
15 gm fresh peas
15 gm morrels, soaked
2 tbsp butter
2 garlic cloves, crushed
15 ml Olive oil
Salt
Pepper
Parmesan shavings
1/2 bunch mint
1 tsp fresh thyme
For the butter sauce-
100 ml cooking liquid from the potatoes
50 gms butter, chilled and cut into cubes
1/2 tsp lemon juice
1/2 tsp chopped parsley

Method-

* Boil the potatoes with one garlic clove and the mint.
* Drain the potatoes and toss with 1 tbsp butter and half of the thyme.
* In a pan, put the butter and one garlic clove.
* Toss the peas and the morrel with the thyme.
* Season and keep hot.
* Season the fish with salt, pepper and lemon juice.
* Put olive oil in the pan and put the fish skin side down.
* Cook and turn once.
* In a plate put the potatoes and the morels on top.
* Put the fish on top.
* Drizzle with the sauce on top of the fish.
* For the butter sauce, heat 100ml of the reserved cooking liquid in a saucepan. Once boiling, whisk in the cubes of chilled butter 1 or 2 at a time, adding a squeeze of lemon juice and the chopped parsley.

CITRUS SALAD WITH POMEGRANATE TREACLE

Ingredients-

Orange
Grape fruit
Sweetlime
Pomegranate
Olive oil
Lemon juice
Iceberg lettuce
Fresh dill

Method-

* Take out segments of all the citrus fruits.
* Take out the pomegranate kernels and reserve half.
* Take the rest of the pomegranate seeds and put it in ablender and make a pulp.
* Put the pulp in a pan and reduce it to a syrupy consistency over low heat.
* Mix the fruit and the lettuce in a bowl.
* Drizzle with olive oil and the lemon juie.
* Arrange the salad on plates, spoon the syrup on top.
* Garnish with fresh dill sprigs.