object(WP_Post)#3973 (24) { ["ID"]=> int(44046) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-08-03 12:07:12" ["post_date_gmt"]=> string(19) "2018-08-03 10:07:12" ["post_content"]=> string(213) "Prepare your salmon fillets very easily with this healthy and light recipe which can be savour during all seasons. Served with potatoes and some white cream with herbs, you will spend an excellent lunch or dinner." ["post_title"]=> string(45) "Grilled salmon with potatoes and white cheese" ["post_excerpt"]=> string(215) "Prepare your salmon fillets very easily with this healthy and light recipe which can be savour during all seasons. Served with potatoes and some white cream with herbs, you will spend an excellent lunch or dinner. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(36) "grilled-salmon-potatoes-white-cheese" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 09:24:47" ["post_modified_gmt"]=> string(19) "2019-04-26 07:24:47" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(86) "http://www.escal-seafood.de/recipe/saumon-grille-aux-pommes-de-terre-et-fromage-blanc/" ["menu_order"]=> int(275) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Cod backs in salad Caesar way

Cod backs in salad Caesar way

Revisit the cult recipe of the Caesar salad by ading some Escal’s cod backs. An original recipe, quick and perfect as a main dish or appetizer.

Cooking Instructions: Pfanne
Ready in 20 minutes
Difficulty
Easy

Ingredients

For 4 persons

4 cods’ back

400g of mesclun salad

123g of whole Parmesan cheese

The juice of 2 lemons

30g of capers

150g of cream cheese

20cl of olive oil

Salt, pepper

Bread sticks

Cooking Instructions:

1. Thaw the cod’s back as indicated on the packaging. Wipe the wish then season.

2. Preparation of the sauce for the fish: chop thinly the capers, mix with the cream cheese, add a teaspoon of lemon juice, season with salt and pepper.

3. Preparation of the vinaigrette: mix the olive oil and the rest of lemon juice, season with salt and pepper.

4. Realize some Parmesan cheese shavings thanks to a peeler.

5. Brown the cods’ back over high heat with a bit of oil for 5 to 6 minutes.

6. Season the salad with the vinaigrette, dress on a plate with the cod and its sauce. Add a few Parmesan cheese shavings and some capers.