Brussels Sprout Caesar with Fried Boquerónes

Recipe by: Aishling Moore

My advice for sumptuous sprouts is to cook them quick on a very high heat or don’t cook them at all.

Brussels Sprout Caesar with Fried Boquerónes

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • For the sprouts

  • 1kg Brussels sprouts

  • 2tb golden rapeseed oil

  • Sea salt

  • For the Caesar dressing

  • 3 cloves garlic, minced

  • 1 lemon

  • 1tb Dijon mustard

  • 1tsp Worcestershire sauce

  • 35g anchovies (drained and finely chopped)

  • 3 egg yolks

  • 165ml golden rapeseed oil

  • Black pepper

  • For the fried Boquerónes

  • 85g plain flour

  • 150ml sparkling water

  • Pinch of salt

  • 80g boquerones (drained)

Method

  1. To make the dressing, place the garlic, lemon juice, mustard, Worcestershire sauce, anchovies and egg yolk in the bowl of a stand mixer fitted with a whisk attachment. Whisk for 1 minute.

  2. Using a measuring jug, begin to slowly add the rapeseed oil in, drop-by-drop. Whisk until the mixture is fully combined before adding any more oil.

  3. Once all the oil has been added and you have an emulsified sauce, taste to adjust and finish with black pepper.

  4. Set aside.

  5. Trim the base of each sprout and cut each sprout in half. Reserve any undamaged leaves and set aside.

  6. Preheat an oven to 210°C/gas mark 6.

  7. Dress the sprouts in rapeseed oil and season with salt.

  8. Place the sprouts in an even layer across a large baking sheet and roast in the oven for 10 minutes until charred. Remove from the oven, add the reserved sprout leaves and toss to coat.

  9. Preheat a deep fat fryer to 180°C/gas mark 4 for the boquerones.

  10. To make the batter, add 70g of the plain flour to a small mixing bowl. Make a well in the centre of the bowl and slowly add the sparkling water to the bowl, whisking all the time to achieve a lump-free batter.

  11. On a small plate or tray, place the remaining 15g of flour.Working one-by-one, dust the boquerones in the flour until fully coated. Shake off the excess flour and add these to the batter.

  12. Using a pair of small kitchen tongs or a fork, delicately fetch the anchovies from the batter and place in the hot oil.

  13. Fry for 1 minute until the batter is golden brown and crisp.

  14. Drain on kitchen paper and season.

  15. To assemble, toss the sprouts in the dressing just before serving and scatter with the crispy fried fish.

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