Description
A fresh and flavorful Trout Caesar Salad featuring tender baked trout fillets, crispy homemade rye croutons, and a rich, creamy anchovy parmesan dressing tossed with crisp romaine lettuce and topped with parmesan shards.
Ingredients
Scale
Croutons
- 2 tbsp butter, melted
- 125g rye bread, cut into 1.5cm pieces
- Pinch of salt
Fish
- 2 x 110g fillets of trout or salmon
- 1 tbsp olive oil
- Salt, to lightly season
Salad
- 2 romaine lettuce heads, cut into 2cm-thick slices
- 30g parmesan, cut into shards
Dressing
- 4 tbsp mayonnaise
- 2 anchovies in oil, drained
- 1 tbsp red wine vinegar
- 1 small garlic clove
- 30g parmesan, finely grated
Instructions
- Prepare Croutons: Preheat the oven to 200°C (180°C fan) or gas mark 6. Briefly melt the butter in the microwave. Spread the rye bread pieces on a baking tray, pour the melted butter over, sprinkle with a pinch of salt, then toss everything together thoroughly. Bake in the oven for 15-20 minutes until the bread crisps up to golden and crunchy croutons.
- Bake the Fish: Line another baking tray with foil and arrange the trout or salmon fillets on it. Drizzle them with olive oil and lightly season with salt. Bake in the preheated oven for 8-10 minutes until the fish is tender, opaque, and cooked through.
- Make the Dressing: Combine mayonnaise, drained anchovies, red wine vinegar, garlic clove, and finely grated parmesan in a blender. Blend until smooth and creamy, then season with salt and pepper to taste.
- Toss the Salad: Place the cut romaine lettuce into a large mixing bowl. Pour over the prepared dressing and toss thoroughly to ensure all leaves are evenly coated. Add the homemade croutons and toss gently again.
- Assemble and Serve: Divide the dressed salad evenly between two plates. Flake the baked trout fillets over the salad. Finish by sprinkling with extra parmesan shards for garnish and added flavor.
Notes
- Substitute salmon fillets if trout is unavailable; cooking time remains the same.
- For a lighter dressing, reduce mayonnaise or substitute with Greek yogurt.
- Allow croutons to cool slightly after baking for maximum crispiness.
- Adjust anchovy quantity in dressing to preference for saltiness and umami.
- Use fresh parmesan for best texture and flavor in the salad and dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: European
Keywords: Trout Caesar Salad, baked trout, homemade croutons, anchovy dressing, romaine lettuce, parmesan cheese
