Caesar Salad With Grilled Fish In Artichokes
Caesar Salad With Grilled Fish In Artichokes
A practical Caesar Salad With Grilled Fish In Artichokes recipe with measured ingredients and a step-by-step method. Ready in about 40 minutes.
Total time: 40 minutes
Ingredients
- 200G/7Oz Salt Cod
- 1 Large Baking Potato
- 2 Globe Artichokes, Outer Leaves Removed
- 1 Tsp Lemon Juice
- 500Ml/18Fl Oz Milk
- 1 Garlic Clove, Thinly Sliced
- 1 Bay Leaf
- 1 Thyme Sprig
- 50Ml/2Fl Oz Olive Oil
- 4 Tbsp Fresh Breadcrumbs
- Salt And Freshly Ground Black Pepper
- 1 Castelfranco Lettuce, Leaves Separated
- 1/2 Lemon, Juice Only
- 3 Tbsp Olive Oil
Method
- Rub salt cod with lemon juice. Let stand for 30 mins to allow juices to escape. Boil, drain and discard liquid. Remove skin and bones.
- Cut cod into 1 inch cubes and put in bowl.
- Remove outer leaves from artichokes and chop into bite size chunks. In large pan put evaporated milk, thyme, bay leaf, clove, and salt and pepper and bring to a boil. Add chopped artichokes and potatoes and let simmer 5 minutes. Add salt cod and cook 5 mins. Remove from heat and let stand for 10 mins.
- Heat 2 tbs oil in pan and fry the bread crumbs. Remove from pan and toss with 1 tsp lemon juice.
- Heat a small, heavy skillet and add oil and cook lettuce till wilted. Combine croutons with artichoke mush, salad, cod and dressing and serve.