Made This Recipe? Add Your Photo
Prep 10 mins
Cook 5 mins
This has been posted in response to a personal request; it is taken from Alan Davidson's excellent book about Mediterranean Seafood, and is a local recipe from Aix-en-Provence, made by Mme Ricard! The serving suggestion for this Anchoïade, is rather romantic and very French - it should be served it says, surrounded by a profusion of local black olives, "en couronne d'un velours sombre et chatoyant"..... in a crown of titillating dark velvet! How wonderful, how very French! A superb recipe which is wonderful served on bread rolls, as suggested here!
- 12 canned anchovy fillets
- 12 salted anchovies
- 12 fresh almonds, peeled
- 3 dried figs, chopped
- 2 garlic cloves
- 1 small mild red pepper, seeded
- 4 tablespoons olive oil
- 1 small onion
- 2 ounces fines herbes
- 1 stalk fennel
- 1⁄2 lemon, juice of
- 2 teaspoons orange flower water
- 1 dozen small bridge roll
- black olives, for the couronne (crown)
- Chop the herbs, garlic, onion, and fennel very finely.
- Combine with the chopped figs.
- Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree.
- Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit.
- Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves.
- Put the halves together and place them in a pre-heated hot oven for 5 minutes.
- When you serve the Anchoïade, you are expected to to surround it with a profusion of fine black olives -- "en couronne d'un velours sombre et chatoyant" -- in a crown of titillating dark velvet!