Endives au Beurre d’Anchois

Name: Endives au Beurre d’Anchois (Chicory/Belgian Endive with Anchovy Butter)
Yield: 6
Cuisine: France
Ingredients: juice of ½ lemon; black pepper; 1 tsp/5 ml flour; 5 anchovies (more if you like them a lot); 6-8 heads chicory/Belgian endive, trimmed & halved; 1 tbsp/15 ml fresh tarragon, finely chopped (or 1 tsp/5 ml dried); 4 tbsp/60 ml butter plus another 1 tsp/5 ml

Chicory/Belgian Endive with Anchovy Butter

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

The anchovy butter in this recipe is a milder and creamier alternative to the stiff, and sometimes overwhelmingly fishy anchoïade sauce that is traditionally served with winter salads all over Provence. It contrasts well with the bitter crispness of the chicory.

Ingredients

5 anchovies (more if you like them a lot)
4 tbsp/60 ml butter plus another

Europe
France
Side dish
Starter
Pescatarian
Provence
Mediterranean

Method

First pound the anchovies (washed in several changes of running water) with 4 tbsp/60 ml butter until smooth. Melt 1 tsp/5 ml butter in a frying pan over a low heat. When butter is golden (but definitely not brown) add the flour and tarragon and stir for a minute. Take the pan off the heat, mix in the lemon juice, pepper, and little by little, the anchovy butter, stirring until smooth. Arrange