Griddled Sea Bass Ceasar Salad
Over a year ago
3,262 views
Ingredients
- 1 per person
- 3 - 4 slivers per person
- table spoon of shavings
- small handfull
- cupfull of cubed pancetta
- 1 serving per person
- 1 wedge per person
Accompaniment
SponsoredDourthe Bordeaux N 1 Sauvignon Blanc
Crisp green apple and gooseberry fruits, dry and aromatic with intense notes of citrus and exotic fruits. Dourthe Number 1 was a pioneer in a new generation of top dry white Bordeaux wines. Dourthe winemakers select the finest grapes from the most suitable vineyards that are carefully vinified to produce this great wine. Buy this wine if you like: Aromatic white wine with a kick. Green pepper, ripe melon fruit and crisp acidity.
Method
-
1
First prepare the Pancetta by frying off in a dry pan until browning. Then cool.
Prepare the anchovies - drain off oil or other preservatives and absorb remaining residue with kitchen towel.
Take some fresh Parmesan Cheese and peel off large slivers until you have about a cup full for 4 - 6 servings.
Rinse off the salad leaves and allow to drain while you fry the fish.
Pre-heat a griddle and spray a tiny bit of olive oil to stop fish sticking.
Add the fish flesh side down until golden colour. Turn over and allow skin side to crisp.
While fish has 5 mins to go, prepare the salad. Start with the leaves, then sprinkle on the pancetta cubes (now cooled) add the parmesan shavings and then strips or cutlets of anchovies.
Drizzle some chilled ceasar dressing over each serving then add the fish on top.
A wedge of lemon and cut of parsley on top to garnish.
Comments (0)