918 Filets d’Anchois

Anchovy Fillets

Method

Cut the fillets into thin strips, marinate in a little oil and arrange them in a ravier either trellis fashion or in straight lines. Decorate according to taste with white and yolk of hard-boiled egg, chopped parsley and capers and sprinkle lightly with oil. The fillets can also be dressed on a layer of finely shredded lettuce.

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