Cod Caesar

Recipe by Vilda Gonzalez

Cook Time 20 mins

This Cod Caesar Salad combines smoky campfire cod, a rich homemade Caesar dressing, and a crispy breadcrumb topping for a fresh twist on a classic dish.

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.