
Cod Caesar
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.



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