Monday, February 6, 2012

Brutas-Caesar Salad With Grilled Steelhead

A quick and easy mid-week meal!

A Brutas salad is a Caesar salad with chili flakes, which makes all the difference...

Recipe for two:
2/3 pound of steelhead, skin removed and cut into two pieces
2 heads of romaine lettuce, trimmed and chopped
1 egg yolk
1 big pinch chili flakes
3 cloves garlic, very finely chopped
Juice of one lemon
3 anchovy fillets, finely chopped and smeared
Salt and pepper
Tiny splash of red wine vinegar
Olive oil
Parmesan cheese

This is all about timing, but don't freak, out it's easy!

First get all the prep done, then turn on the grill and get it nice and hot.  Season the fish with salt and pepper and drizzle a little olive oil on.  Place the fish on the grill, skin side up.

While that's happening, in a stainless steel bowl, add all the ingredients except the olive oil and lettuce and whisk, with the back of a spoon smear the anchovy into a paste.  Turn the steelhead if it's ready using a steel spatula.  When it's done to your liking move it to a warm plate to rest.

Here's the way to make the best dressing!  If you have someone to help you great, otherwise make a nest for the bowl using dish towels so the bowl won't move around.  Whisk up what you have in the bowl then very, very slowly drizzle in the olive oil while whisking -- it's a good work out for the forearm!  If you can't keep up, stop pouring in the olive oil, then start again, very, very slowly, if you go too fast the dressing will break and you will have to start over.  Continue doing this, tasting as you go, adding more seasoning if necessary, until the dressing has a nice shine, you will know when it's ready.

Now toss in the lettuce, and toss using your hands not spoons.  Plate the salad and finely grate on the cheese, then place the fish on top.

Bon Appetit!  Chef Hobbes

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