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The best anchoiade - sombre and scintillating!

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This is another meek request from a cookery-book-less hound (you should hear me howl when I try to contemplate the loss)for a recipe for what is the best anchoiade I have ever tasted, which appears in Alan Davidson's book of Mediterranean fish cookery. If I remember correctly he calls it a "grand anchoiade" (like a "grand aioli") and suggests serving it surrounded by little black olives, quoting the French description - "en couronne d'un velours sombre et chatoyant": something like "in a crown of sombre and scintillating velvet". If you have the recipe, make it anyway - the flavours are rich and complex!

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