Chicory Salad with Banded Rudderfish "Tonnato"
Preheat oven to 200 degrees F.Advertisement
Place fish in a 9-by-5-inch loaf pan and sprinkle with 1/4 teaspoon salt, fennel and white pepper. Add oil, bay leaf, lemon and orange zest, basil and thyme. Cover with foil.
Bake until the fish is cooked through, 30 to 40 minutes. Uncover and turn the fish over. Bake for 10 minutes more. Let cool to room temperature, about 30 minutes.
Transfer the fish to a food processor. Strain the oil through a fine-mesh sieve into a bowl. Add egg yolk, capers, lemon juice, vinegar, anchovies and colatura (or fish sauce) to the food processor. Blend until smooth, scraping down the sides as needed. With the motor running, slowly stream in the strained oil until emulsified.
Arrange greens, tomatoes, celery, onion and cucumber on a platter and sprinkle with the remaining 1/4 teaspoon salt. Drizzle with the "tonnato" and sprinkle with dill.
3 fat, 1 vegetable, 1/2 lean protein