Crunchy fresh Caesar salad with trout

Recipe from: 11 August 2015
recipes, seafood,salad

Ingredients 14
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • DRESSING:
  • 2
    cloves
    garlic, crushed
  • 4
    anchovy fillets, mashed
  • juice of ½ a lemon
  • 1/4
    cup
    good quality mayonnaise
  • 1/4
    cup
    extra virgin olive oil
  • 1
    tsp
    sugar
  • season with sea salt and black pepper
  • SALAD:
  • 400
    g
    lightly smoked trout
  • olive oil for brushing
  • 4
    slices sourdough bread
  • 4
    heads baby gem lettuce
  • 30
    g
    Parmesan shavings
 

Method

00:15
 

Place the garlic, anchovies and lemon juice in a blender. Blitz to combine. Slowly add the mayonnaise and olive oil until thick. Whisk in sugar and season well.

Heat a griddle pan or the oven grill. Season the trout and brush with olive oil. Cook for 2 minutes on each side, remove, set aside, then flake. Brush the bread with olive oil, griddle until golden and toasted, set aside and tear into croutons.

Separate the salad leaves and toss together with the croutons and dressing.
Serve fish with the dressed salad leaves and scatter over the Parmesan shavings.


Text and image:
Fairlady


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Read more on: seafood  |  salad  |  recipes
 

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