Barramundi Caesar Salad
Ingredients
4 Angelakis Barramundi Fillets
Olive Oil
Sea Salt
4 Eggs
2 Thick Slices Sour Dough Bread
2 Baby Cos Lettuce
80gm Parmesan, shaved
3 tbls Vegetable Oil
¼ Cup Parsley Leaves
Cracked Black Pepper
Caesar Dressing
½ Cup Good Quality Mayonnaise
¼ Cup Sour Cream
4 Anchovies, finely chopped
1 tbls Parsley, finely chopped
2 Cloves Garlic, finely chopped
1 tbls Dijon Mustard
2 tbls Olive Oil
1 tbls Lemon Juice
1 tsp Worcestershire Sauce
2 tbls Grated Parmesan, fine
Sea Salt & Black Pepper
Method
To make the dressing, in a bowl add the mayonnaise, sour cream, anchovies, parsley, garlic, Dijon mustard, olive oil, lemon juice, Worcestershire sauce and grated parmesan. Gently whisk together, taste and season with the sea salt & black pepper. Store in the refrigerator until required.
Seperate the lettuce leaves and wash thoroughly, drain in a colander.
Make the croutons by slicing or tearing the sourdough bread into small pieces about 1.5 cm in size. Heat a heavy based frypan over a medium heat, add the vegetable oil & cook the croutons in batches until golden and crispy, drain on paper towel.
Heat a fry pan over a high heat, Season the barramundi fillets with sea salt, add a little olive oil to the pan and place the fillets in the pan skin side down, cook for a couple of minutes then reduce the heat to medium, once the skin is crispy turn the fillet over and cook for a few more minutes on the other side. In the same pan crack the eggs and cook until done.
To assemble, place the lettuce leaves on a plate, scatter over the croutons, place the barramundi fillet on the salad, top with the fried egg, sprinkle with the shaved parmesan and parsley leaves then finish with a little cracked black pepper.
Serve with the Caesar dressing.