Salad of Braised Vegetables with White Tomato Foam

A wonderful recipe with red wine!

Leaf salad of braised vegetables with white tomato foam, roasted Dorade Royale and basil pesto.

Cut the peppers in half, remove the core. Place the halves on a baking tray brushed with olive oil and cook in a heated oven at 160 degrees for 20 minutes.

Then remove, cool slightly and carefully peel off the skin.

Rinse the zucchini, cut the ends into small pieces and cut into thick slices. Heat olive oil in a grill pan and grill the zucchini slices on both sides. Add the rosemary and thyme sprigs and the garlic cloves and season with salt and pepper.

Cut the onions in half and heat the olive oil in a frying pan. Sprinkle in the sugar and lightly caramelize. Sauté the onion halves in it, extinguish with balsamic vinegar and pour in red wine. Now cook everything together until the liquid is completely reduced and the onions are cooked. Then season with salt and pepper.

White tomato foam:

Whip the tomato stock in a baking bowl on ice cubes with a food processor until creamy. Melt the gelatin in a saucepan and carefully pour in the whipped tomato mixture.

Then fold in the whipped cream and chill the tomato foam in the refrigerator for about 2 to 3 hours.

Roasted Dorade royalé:

Scale the dorades, remove the fillets and free them from the bones, season with salt and pepper. Put in an egg

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