Lemon-Buttered Broccoli with Crisp Anchovies

Name: Lemon-Buttered Broccoli with Crisp Anchovies
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Oil, for deep-frying; 3 tablespoons Vegetable Stock (good-quality stock cubes can be used), water or single cream; Juice of 1 lemon; 1 tablespoon self-raising flour, mixed with ¼ teaspoon cayenne pepper; Salt; 2–3 tablespoons milk; 50–75 g (2–3 oz) butter, softened; 900 g (2 lb) broccoli; 10–12 marinated anchovy fillets; Salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This is a vegetable dish that is packed with flavour. It goes best with fish, chicken or pork. A simple grilled sole with a portion of the broccoli creates a totally different dish. As with most of my recipes using anchovies, I am using the marinated rather than the tinned ones.

Ingredients

900 g (2 lb) broccoli
10–12 marinated anchovy fillets

Europe
United Kingdom
Side dish
Pescatarian
England

Method

Split the anchovies down the centre, separating the two fillets and then cut at an angle into 1 cm (½ in) pieces. Drop the anchovies into the milk and then into the cayenne flour, shaking off any excess. Deep-fry the anchovies until golden and crisp. A deep-fat fryer is not necessary – 2.5 cm (