This recipe comes from Édouard Loubet, the famous chef from the Luberon region. The secret to this anchovy spread with a mayonnaise-like texture is that it has been updated by François-Régis Gaudry.
Ingredients :
1 jar of whole anchovies in salt (320 g or 180 g drained) or 200 g of fillets in olive oil
1 small spring onion
1 clove of garlic
2 stalks of flat celery
3 celery stalks
1 teaspoon of sugar
30 cl of olive oil
Preparation :
Soak the anchovies in water to remove excess salt, then remove the bones and rinse them under running water. Place the fillets on absorbent paper.
Peel the onion and garlic. Remove the germ from the garlic. Place them in a blender and blend with the parsley, celery leaves and sugar.
Add the anchovy fillets, blend and pour a drizzle of olive oil through the lid opening to obtain the smooth consistency of mayonnaise.
Serve this delicious sea salve with radishes, celery sticks, cucumber sticks, carrots and other raw vegetables.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.