Haddock Caesar Salad | RICARDO
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Ingredients
- 2 tbsp butter, melted
- ½ cup (40 g) panko breadcrumbs
- ⅓ cup (75 ml) mayonnaise
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 tbsp capers, finely chopped
- 2 anchovy fillets, finely chopped
- 1 ½ lb (675 g) haddock fillets, cut into 4 pieces
- 2 romaine hearts, leaves torn
- 2 shallots, cut into thin rounds
- 2 Lebanese cucumbers, cut into thin rounds
- Lemon wedges (optional)
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