Anchoiade
By
Alain Ducasse
Chef
Premium
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Ingredients
(4 servings)
- 1/4 fennel bulb (40 g)
- 2 cloves pink garlic
- 16 salted anchovy fillets
- 1 heaping tablespoon pitted black olives
- 3 tablespoons olive paste
- 4 tablespoons olive oil
- 1 splash wine vinegar
- freshly ground black pepper
Instructions
Step 1: Anchoiade
Wash and peel the fennel, thinly slice with a mandoline, then chop the shavings finely with a knife.
Peel and crush 2 cloves of pink garlic with a garlic press.
Rinse 16 salted anchovy fillets under running water, pat dry, then chop roughly.
Crush 1 rounded tablespoon of pitted black olives.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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