Anchovies are one of those things you either love or you hate. Growing up, I said I hated anchovies. Wouldn’t touch them. Made it up in my head that I had eaten them, they had made me sick..couldn’t stand them.
I’m such a drama queen.
Anyway, the discovery of anchovy stuffed olives eased me into the world of the salty little fish.
It has that “je ne sais quoi” of salty flavors. The “ I don’t know why this tastes so good, but give me more of it” thing.
So, with major inspiration from Joyce Goldstein, we grilled a perfect piece of halibut, blanched green beans, steamed Yukon Golds and a few grape tomatoes on the plate, we had a new version of salad Nicoise.
IF you haven’t come over to the anchovy side of life, try this. It will make a convert out of you.
Provencal Almond and Anchovy Fish Sauce
Adapted from Back to Square One by Joyce Goldstein
1 cup sliced almonds, toasted
¾ tsp anchovy paste
1 lemon, juiced
1 tsp red wine vinegar
¾ cup fruity extra virgin olive oil
6 tbsp chopped fresh mint
3 tbsp chopped fennel fronds
Splash of Pernod
Coarse salt and freshly ground black pepper
Combine in bowl and let sit for at least 30 minutes for flavors to blend.
Makes enough for 4-6 fish fillets.
Sunday, June 22, 2008
Provencal Almond and Anchovy Fish Sauce
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5 comments:
absolutely beautiful
no... perfect
this dish is the way i need to be cooking from here on in with few exceptions
and SMALL FREAKIN' PORTIONS
goddamnit
I love anchoives too, sounds delicious.
Love anchovies - adore bagna cauda. This looks great.
Anchovy paste really changed my outlook on anchovies. I never would eat them, because of the texture. But with the paste, especially when I find it in a tube, I just squirt it out and it melts right into any dish.
Claudia: you can do it!
Cathy: Thanks!
Marie: Bagna Cauda rocks, doesn't it. I can't keep enough in the fridge.
Lydia: Mine too. It's made all the difference in the world.
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