Ballan Wrasse

BIN: Labrus bergylta
FR: Vieille commune
GER: Gefleckter Lippfisch
IT: Tordo marvizzo
ESP: Durdo / maragota
CRO-SRB: Vrana
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Ingredients (for 2 persons):

2 x 180 – 200g wrasse fillets (or any other white fish)

Caesar salad dressing:
5-6 anchovies
1 garlic clove
10ml white wine vinegar
1 egg yolk
1 tbsp mustard
80ml olive oil
25g grated Parmesan
Splash of lemon juice
1 head Romaine lettuce
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Recipe:

1. Catch a fish and fillet it as shown in this video.

2. Crispy fish skin croutons: Take off the fish skin, scrape off any excess meat and dry in the oven at 80C for 2-3 hours. Break chips into small pieces and deep fry at 180C for approximately 1 minute.

3. Caesar salad dressing: grind the anchovies and garlic into a paste. Combine with all the remaining ingredients and whisk into a smooth dressing. Toss together with the romaine lettuce and some capers. Garnish with fish skin croutons.

4. Pan fry the fish fillets over medium heat for about 4 minutes on one side only. Switch off the heat, flip the fillets and finish cooking with the residual heat. Plate on top of the salad and enjoy! 🐟