AI-generated
Anchoïade – Provençal anchovy and garlic paste
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/snacks/anchoiade-provencal-anchovy-and-garlic-paste
About this recipe
Anchoïade is a Provençal paste with the intense flavor of anchovies, fresh garlic and olive oil. A little red wine vinegar balances its saltiness, while pepper adds a gentle kick. In this home version, ready-to-use fillets in olive oil simply need draining and pounding in a mortar; they do not need cooking or soaking. Finely chop the garlic first so it blends easily with the fish. Add the olive oil gradually until you have a thick, slightly grainy paste with a subtle sheen. Small anchovy fibers are natural and suit its rustic character. A short rest in the refrigerator allows the flavors to come together. These quantities make six small servings of a bold accompaniment.
Ingredients
100 g ready-to-use anchovy fillets in olive oil, after draining for 2 minutes
80 g extra-virgin olive oil
8 g raw garlic, weighed after peeling
10 g red wine vinegar with 6% acidity
0.2 g ground black pepper, a small pinch
Steps
Put the ready-to-use anchovy fillets in olive oil in a fine-mesh strainer and leave for 2 minutes. Only then weigh out 100 g fillets for the paste. Do not rinse them and do not soak them; these fillets are already prepared. The oil that drains from the package is not needed for this recipe.
Peel the garlic and weigh out 8 g. Chop it very finely, transfer to a small mortar and pound with the pestle for 1–2 minutes until you have a moist, fine pulp. Scrape the garlic from the sides into the center. Thoroughly breaking it down reduces large, sharp-tasting pieces in the finished paste.
AI-generated Add the drained fillets, all 10 g vinegar and the pepper to the garlic. Mash and pound for 2–3 minutes, regularly scraping the mixture from the sides. You should have a uniform, thick paste with fine fish fibers. Do not add salt: prepared anchovies are already distinctly salty.
AI-generated Weigh out 80 g olive oil into a small container. Add it to the paste in small portions, pounding thoroughly each time before pouring in the next. Use all the measured oil. The mixture should thicken and develop a subtle sheen; keep its slightly grainy texture and scrape everything from the sides.
AI-generated Transfer all the anchoïade carefully to a small container, scraping the paste from the pestle and the sides of the mortar as well. Cover and refrigerate for 15 minutes to let the flavors come together. Divide into 6 small servings. Keep any remaining paste tightly covered in the refrigerator and use within 1 day.
Estimated nutrition
Rate this recipe
0 ratings
Comments