Tuna and radish salad, pan-fried sea bream with roasted sweet potatoes and cherries & thyme, peach ice cream

Name: Tuna and radish salad, pan-fried sea bream with roasted sweet potatoes and cherries & thyme, peach ice cream
Yield: 3 Servings
Ingredients: Fresh tuna: 150g (sushi quality); Sea bream fillet: 6 Skinless (459-500g); Radish: 1 Bunch; Sweet potato: 2 Large; Cherries: 300g Pitted; Peach: 6; Lime: 1; Thyme: 1 Bunch; Cashew milk: 200ml; Garlic powder; Tamari; Sesame seeds; Nori sheet: 1; Vanilla powder; Almond powder; Liquid honey (neutral taste); Ghee (or butter); Olive oil; Ground black pepper; Ground pink peppercorn; Fleur de sel

Features:

Cuisine:

French

40'
Serves 3
Easy

Ingredients

150g (sushi quality) Fresh tuna
6 Skinless (459-500g) Sea bream fillet
1 Bunch Radish
2 Large Sweet potato
300g Pitted Cherries
Fresh or frozen
6 Peach
1 Lime
1 Bunch Thyme
200ml Cashew milk
Garlic powder
or soy sauce
Tamari
Sesame seeds
1 Nori sheet
Vanilla powder
Almond powder
Liquid honey (neutral taste)
Ghee (or butter)
Olive oil
Ground black pepper
Ground pink peppercorn
Fleur de sel

Overview

This late spring menu include fish but no meat and has enough vegetables, herbs and fruits to make it an enjoyable healthy and sophisticated menu to invite your friends

Dishes

Utensils

1 Vegetable shredder
1 Vegetable peeler
3 Small mixing bowls
Scissors
2 Large skillets
1 Blender (or hand mixer)
1 Ice cream machine (or container for the freezer)

Menu steps

1 Done 10' + 30' freeze	Peach ice cream Prepare ice cream: Blend together 6 peeled and stoned peaches, 200ml almond milk, 1 tsp vanilla powder and 3 TBSP honey Freeze: Pour in an ice cream machine for 20min before serving or store in freezer for 30 minutes, mix, put back to freezer for 15 minutes, mix, etc… until serving with a sprinkle of almond powder
2 Done 10'	Tuna and radish salad Prepare tuna: Cut 150g tuna into 3-5mm slices (like sashimis), put in a mixing bowl with 2 TBSP tamari and 2 TBSP sesame seeds. Mix and reserve in the fridge Prepare radishes: Shred 1 bunch red radishes, reserve in a bowl in the fridge Prepare dressing: In a small mixing bowl mix 2 TBSP olive oil, the juice of a lime and 1 TBSP tamari. Reserve the dressing in the fridge
3 Done 15' preparation + 5' extra cooking	Pan-fried sea bream fillet with roasted sweet potatoes, cherries and thyme Prepare sweet potatoes & cherries: Peel 2 large sweet potatoes and cut into small cubes (2cm). Place the sweet potato cubes in a skillet with 1 TBSP olive oil, 1 tsp garlic powder and some thyme, fleur de sel and ground black pepper over medium heat. Roast for 10 minutes. Add 300g pitted cherries to the skillet, keep separate from sweet potatoes, and cook for another 5 minutes Prepare fish: In the meantime in another large skillet melt 1 TBSP ghee (or butter), place 6 sea bream fillets over medium-high heat, add fleur de sel and pepper and sear for 1 minute on each side
4 Done	Tuna and radish salad To serve: Put the tuna slices on 3 individual plates in star shape, add shredded radishes in the middle, pour the dressing on the radish salad and on the tuna slices, sprinkle nori bits cut with the scissors as well as 1 TBSP sesame seeds
5 Done	Pan-fried sea bream fillet with roasted sweet potatoes, cherries and thyme To serve: Place on each plate 2 sea bream fillets, some sweet potatoes and cherries. Put a little cherry sauce on the fillets. Sprinkle some thyme on fish, cherries and sweet potatoes