Description
An unusual combination that suprises the palate and adds to the deliciousness of a classic
Caesar salad
Ingredients
Fish
4 x 200 g hake fillet steaks, skin removed
freshly milled salt and pepper
250 g rindless streaky bacon
8 toothpicks
Caesar dressing
3 Tbsp (45 ml) Creamy mayonnaise
4 anchovies, chopped
4 capers
1 Tbsp (15 ml) anchovy oil from the jar
juice of ½ lemon
2 Tbsp (30 ml) olive oil
2 cloves garlic, crushed
salt and pepper to taste
Croutons
2 Tbsp (30 ml) olive oil
4 slices ciabatta bread, cut into cubes
Maldon rock salt
Salad
1 cos lettuce, torn into smaller pieces
1 small red onion, sliced
8 shavings Parmesan cheese
16 capers
Instructions
Preheat the oven to 200 °C.
Season the fish with a bit of salt and pepper. Carefully wrap 4–5 pieces of streaky bacon around each fillet and secure with toothpicks. Place the wrapped fish onto a greased baking tray and bake for 20 minutes.
Combine all the dressing ingredients and season to taste.
To make the croutons, heat the oil in a pan and fry the bread cubes until golden on each side. Place on a paper towel and season with salt. Gently toss all the salad ingredients, including the croutons, together.
Serve the fish with a generous portion of salad drizzled with Caesar dressing.
