Sea-sonal feast

Fish res­tau­rant head chef Shane Yard­ley puts a twist on a clas­sic, while mak­ing use of one of the world’s most abun­dant fishes, and for the main course an in­cred­i­ble way to serve farmed salmon.

Element - - Food -

Cae­sar salad served with crumbed white an­chovy

serves 4

Salad in­gre­di­ents:

1 tbs olive oil 3 rash­ers ba­con (rind and ex­cess fat trimmed, coarsely chopped) 20g but­ter 1 gar­lic clove 3 slices white bread (crusts re­moved, cut into 1cm cubes) 1 cos let­tuce, washed, dried and cut into bite-sized pieces 40g shaved parmi­giano reg­giano Crumbed an­chovy 4 white an­chovies 1 egg 2 tbs plain flour 2 tbs milk 4 tbs bread­crumbs 1 tbs canola oil Dress­ing:

1 egg yolk 2 an­chovies ¼ clove gar­lic ½ tbs lemon juice ¼ tbs Worces­ter­shire sauce ¼ tbs mus­tard 30g parmi­giano reg­giano 100ml canola oil 50ml ex­tra vir­gin olive oil

Method: For the ba­con and crou­tons Heat 1 tea­spoon of the olive oil in a large non-stick fry­ing pan over medium-high heat. Add the ba­con and cook, stir­ring, for 2-3 min­utes or un­til golden. Use a slot­ted spoon to trans­fer to a plate lined with a pa­per towel. Re­duce the heat to medium. Heat the but­ter and re­main­ing olive oil in the pan. Add the gar­lic and bread. Cook, stir­ring oc­ca­sion­ally un­til golden. Trans­fer to a plate lined with pa­per towel. To make the dress­ing

Place the egg yolk, an­chovies, gar­lic, lemon juice, Worces­ter­shire sauce, mus­tard and parmi­giano reg­giano into a food pro­ces­sor and mix to a puree. Slowly add the oil in a steady stream while you con­tinue to blend. Con­tinue un­til all the oil is added or a nice thick dress­ing is achieved. For the crumbed an­chovies

Whisk egg and milk to­gether in a shal­low dish. Place the bread­crumbs into a sep­a­rate shal­low dish. Coat the an­chovies in flour, shak­ing off ex­cess, then coat in egg and bread­crumbs. Place on a plate. Heat oil in a non-stick fry­ing pan over medium heat. Fry the an­chovies un­til golden brown on both sides. To as­sem­ble the salad

Com­bine the ba­con, crou­tons, let­tuce and parme­san in a large bowl. Driz­zle over enough of the dress­ing to coat the let­tuce. Mix to­gether and di­vide evenly into four serv­ing bowls. Top with the fried crumbed an­chovy. Any left­over dress­ing can be served on the side.

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