Pan-fried fennel and anchovy mash

Name: Pan-fried fennel and anchovy mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4–6
Ingredients: 1 fennel bulb, finely chopped; 2 tablespoons olive oil; 2 anchovy fillets; freshly ground black pepper; 2 tablespoons crème fraîche; salt; 3 large potatoes, peeled

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
35 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Cooked fennel has a mellow, caramelly flavour; the anchovy adds an intense, savoury flavour. This is a wonderful mash to serve with fish or meat.

Ingredients

3 large potatoes, peeled
salt
1 fennel bulb, finely chopped
2 tablespo

Side dish
Pescatarian
Gluten-free

Method

Blanch the fennel (bring a pan of water to the boil, add the fennel, bring it back to the boil, then drain). Heat the olive oil in a frying pan and add the blanched fennel. Cook over a medium heat for a few minutes then add the anchovies. Cook for 10 minutes so that the fennel is soft and oily and the anchovy has broken down. This can be done up to 8 hours ahead.