INGREDIENTS:

For the caesar dressing:

1 tin Fishwife campfire cod

3 tbsp lemon

3 garlic cloves, microplaned

1 egg yolk

2 anchovy filets

1 tsp worcheshire

½ cup olive oil

¼ cup finely grated parmesan

½ tsp fresh ground black pepper

Pinch of salt

For salad assembly:

More campfire cod!

Romaine lettuce

Breadcrumbs

Shaved parmesan

Lemon zest

Black pepper

DIRECTIONS:

Add the egg yolk, dijon, lemon juice, microplaned garlic, anchovies, worcheshire, and the whole tin of campfire cod (yes, all the juicy goodness in the tin too!) to a high powered blender. Blitz to combine. With the blender on the lowest setting, slowly add the olive oil in a steady stream. As you continue adding the oil, progressively raise the speed on the blender. Once you’ve added all of the olive oil, you should be left with a creamy, smooth, and emulsified dressing. Pour into a smaller container, and fold in the grated parmesan. Season with the black pepper and salt.

 To assemble, generously dress the lettuce in the caesar dressing. Douse with breadcrumbs, nestle in a few pieces of campfire cod, shower in shaved parmesan, add a touch of lemon zest, and finish with another grind of black pepper.