Anchoiade
By
Alain Ducasse
Chef
Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Premium
By
Alain Ducasse
Chef
Free recipe!
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
Premium
By
Alain Ducasse
Chef
By
All my Chefs
Team Editor
By
All my Chefs
Team Editor
By
All my Chefs
Team Editor
Other recipes by Alain Ducasse
