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Anchovy Sauce
Anchovy Sauce
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Anchovy Sauce
Anchovy Sauce
Anchovy Sauce
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Description:
In Provence, this anchovy sauce is usually served with a baguette and raw fresh vegetables, while in Italy it is served with deep fried seafood. |
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Preparation:
To make the anchovy sauce, mash the anchovy fillets with a fork to make a paste. Put the garlic through a press and mix it into the anchovies. Melt the butter in a small skillet over low heat. Add the anchovy and garlic mixture and stir until smooth, well-blended, and hot. Season with black pepper and add the lemon juice. Serve over French baguette slices. |
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Notes:
About Anchovies: The anchovy is a dark blue and silver fish found in the Mediterranean off the coasts of France, Italy and Spain, and off the Atlantic coasts of Europe, although not in the north. Quite often Pilchards, Ale-wives and other lesser members of the herring family are referred to as anchovies; however, despite being well spiced, pickled or salted, none of these can really be classified as anchovies. Although the anchovy can and sometimes does grow as much as eight inches long, its usual size ranges between 2-« to 3 inches. Fresh anchovies are often on sale in Mediterranean fish markets and in the Atlantic coast markets of Spain and Portugal. Learn more about anchovies. |
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