Soon it will be time again and we can relax every evening on the terrace. For dinner there are mostly only small things. My wife likes fish very much for the aperitif. My favourite recipe with fish is the Rillette de Sardines but I wanted to try a classic recipe: the Anchoiade. Lots of anchovies with lots of garlic, olive oil and parsley.
I had never done the Anchoiade before and was very surprised how fast it went. I did everything by hand and mortar but next time I will do everything directly with the mixer. The paste still had small coarse pieces. Actually I know it from my visit in Provence, but the cream you can buy is very often creamier and can be spread nicely. So everybody can proceed according to his taste and, whether with or without pieces, it actually tastes the same.
You can prepare this bread spread quickly, and it’s so easy.
Ingredients for 1 portion
- 10-12 Anchovy fillet
- 1 clove of garlic
- olive oil
Remove the salt from the anchovy fillet and place in a mortar.
In addition a crushed garlic toe is added and it is processed in the mortar.
Pour 1 or 2 tablespoons of olive oil and continue pressing.
Add 1 tablespoon parsley (or a little bit more, depending on taste) and continue to crush everything.
I have left it rough but of course you can put everything into the mixer and puree it finely.
Season the cream with pepper and season to taste (if necessary, add a little salt, but for me it was already enough salt).
et voilà, take the baguette out of the oven and enjoy.
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