Baby cos, anchovies, smoked egg yolk

Baby cos, anchovies, smoked egg yolk

By
From
Finding Fire
Serves
4

Here the essential components of a caesar salad are re-created on the grill with the baby cos lettuce taking on a slight char and an amazing sweetness, which balances with the saltiness of the anchovies, the crisp capers and the richness of the egg-anchovy cream.

Ingredients

Quantity Ingredient
1 slice sourdough bread
80ml extra-virgin olive oil, plus extra for spraying
1 garlic clove, crushed
sea salt
2 baby cos (romaine) lettuce, halved
zest of 1/2 lemon
1 lemon, halved
1/2 red chilli, finely sliced
20g capers in oil, drained
8 anchovies in oil, drained
1/4 bunch flat-leaf (italian) parsley, finely sliced

For the egg cream

Quantity Ingredient
300ml Smoked oil
3 fresh free-range egg yolks
75ml anchovy oil (from the tin of anchovies in oil)
1 tablespoon cava vinegar or white-wine vinegar
sea salt

Method

  1. 1. Prepare your embers and arrange a grill approximately 5 cm (2 in) above the embers.
  2. 2. Prepare the egg cream. In a small saucepan, heat the smoked oil to 68°C (160°F). Carefully add the egg yolks one at a time and cook for approximately 15 minutes, or until the eggs are just cooked. Remove the eggs using a slotted spoon, being careful not to break the yolk. Place into a clean bowl and whisk continuously, gradually adding the anchovy oil in a steady stream to form an emulsion. Add the vinegar and season with sea salt to taste.
  3. 3. Brush the sourdough with olive oil and garlic, and grill over medium embers until lightly toasted. Remove, allow to cool and blend to a coarse crumb. Season.
  4. 4. Spray the cos lettuce halves lightly with olive oil and grill for approximately 2 minutes on each side. Remove, and season with salt and the lemon zest.
  5. 5. Grill the lemon halves, cut side down, over medium embers for 3 minutes until charred and caramelised.
  6. 6. In a small cast-iron pan, fry the chilli and the capers in the olive oil until crisp.
  7. 7. Dress the cos in the grilled lemon juice and the chilli-caper oil.
  8. 8. Drape an anchovy fillet over each cos half, spoon over the egg cream, and finish with the crisp capers, parsley and the toasted sourdough crumbs.

NOTE

  • It is important to use high-quality anchovies as there are many imposters. At the restaurant, we use traditional cantabrian ones that are preserved in salt for a minimum of 8 months.
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