White Anchovy Sticks with Pistachio Praline

Preparation info

  • Difficulty


  • Serves


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By Brent Savage

Published 2010

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  • 50 g ( oz) caster (superfine) sugar
  • 100 g ( oz/¾ cup) Iranian pistachio kernels
  • 40 g ( oz/ cup) panko breadcrumbs (see Note)
  • 5 g ( oz) sea salt flakes
  • 12 marinated white anchovy fillets
  • 4 bamboo skewers


Combine the sugar and 30 ml (1 fl oz) water in a small saucepan over medium–high heat and cook, without stirring, until it reaches 118°C (245°F) and forms a caramel. Remove from the heat, and stir in the pistachios. Spread onto a 30 × 20 cm (12 × 8 inch) tray lined with baking paper and allow to cool.

Break the praline into pieces and finely crush using a mortar and pestle. Stir in the breadcrumbs and salt.

This can be made up to 2 days in advance and stored in an airtight container in the fridge. When ready to serve, roll each anchovy tightly, then skewer 3 rounds onto each skewer. Roll in enough praline mixture to lightly coat.