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.
Caesar salad served with crumbed white anchovy
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.