Description

This Trout Caesar Salad recipe offers a delicious twist on the classic Caesar by featuring tender oven-baked trout fillets atop crisp romaine lettuce tossed in a creamy, anchovy-rich dressing. Homemade buttery rye croutons and parmesan shards add delightful texture and flavor, making this salad a satisfying, elegant meal perfect for lunch or a light dinner.

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 and pepper, to 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 the croutons: Preheat your oven to 200C (180C fan)/gas mark 6. Briefly melt the butter in the microwave, then place the rye bread pieces on a baking tray. Drizzle the melted butter over the bread, sprinkle with a pinch of salt, and toss well to coat. Bake in the oven for 15-20 minutes, or until the bread pieces are crisp and golden.
Cook the trout: Line another baking tray with foil and arrange the trout fillets on it. Drizzle the olive oil over the fillets and season lightly with salt and pepper. Place in the oven and bake for 8-10 minutes, until the fish is tender and cooked through.
Make the dressing: Combine the mayonnaise, anchovies, red wine vinegar, garlic clove, and finely grated parmesan in a blender. Blend until smooth, then season the dressing with salt and pepper to taste.
Assemble the salad: Place the cut romaine lettuce in a large mixing bowl and pour the dressing over it. Add the freshly baked croutons and toss everything together thoroughly to coat the lettuce and croutons in the dressing evenly.
Serve: Divide the dressed salad between two plates. Flake the baked trout over the top of each salad, then finish by sprinkling the parmesan shards on each. Serve immediately for the best texture and flavor.

Notes

For a lighter option, substitute mayonnaise with Greek yogurt in the dressing.
If trout is unavailable, salmon is an excellent alternative.
To enhance the garlic flavor, roast the garlic before blending it into the dressing.
Rye bread gives a distinct flavor to croutons; alternatively, use sourdough if preferred.
This salad is best served fresh to maintain the crunch of the lettuce and croutons.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Baking
Cuisine: European

Keywords: Trout Caesar Salad, Caesar Salad with Fish, Rye Croutons, Homemade Caesar Dressing, Baked Trout Salad