Hors D’Oeuvre of Anchovy, Peppers and Potatoes

Name: Hors D’Oeuvre of Anchovy, Peppers and Potatoes
Ingredients: 1 green pepper; Sea salt and freshly ground black pepper; 1 red pepper; 2 large floury potatoes, peeled; 6 tablespoons fruity olive oil; 2 tablespoons cider vinegar; 1 yellow pepper; 1 tin anchovies, cut into strips

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Browsing through old cook books is a productive pastime. I found this recipe in Madame Prunier’s Fish Cookery Book, and altered it a little. It is a great favourite in our house.

Ingredients

2 large floury potatoes, peeled
1 green pepper
1 red pepper
1

Starter
Pescatarian
May

Method

Remove the skins from the peppers by putting them in a very hot oven (gas mark 8/450°F/230°C) for about 5 minutes or until the skin blisters. Take them out of the oven and put them in a plastic bag. As soon as they have cooled down peel off the skins and cut each pepper lengthways into eight pieces, discarding