Recipe for anchovy cream raw vegetables Restaurants, Wine, Travel, Opinions

Anchovy cream recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: French

A very simple-to-prepare cream that can be used to coat vegetables or salad leaves or can be used as a dip for raw vegetables if desired. This is a simplification of similar techniques used by the French, particularly in Provence.
1 tablespoon olive oil
4 anchovy fillets
4 tablespoons crème fraiche
Heat the olive oil in a small pan then add the anchovy fillets. Stir with a wooden spoon until the fillets have dissolved in the oil. This will take three or four minutes. You should stir all the time so that the anchovies are incorporated into the oil as much as possible.
Remove from the heat and when it has cooled to ‘blood' temperature stir in one tablespoon of the crème fraiche. Stir vigorously to ensure that the ingredients are well-mixed. Now add the other 3 tablespoons of crème fraiche stirring well.
Place in a bowl in the fridge for an hour or more for the flavours to further incorporate.
© Sue Dyson and Roger McShane, 2002
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
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