Anchovies Deep-fried in Gremolata Breadcrumbs with Green Tartare Sauce

Name: Anchovies Deep-fried in Gremolata Breadcrumbs with Green Tartare Sauce
Yield: Makes 12
Ingredients: 1 cup Gremolata Breadcrumbs; 1 teaspoon Dijon mustard; 1 egg, lightly beaten; olive oil, for deep-frying; 2 teaspoons strained lemon juice; 50 g baby spinach; 1 hard-boiled egg, finely chopped; 2 golden shallots, finely chopped; 2 teaspoons chopped French tarragon leaves; freshly ground black pepper, to taste; salt, to taste; 2 tablespoons chopped flat-leaf parsley leaves; ¼ cup finely sliced cornichons; 150 ml light olive oil; 1½ tablespoons small salted capers, blanched; 1 tablespoon snipped chives; 12 anchovy fillets, drained; ¼ cup plain flour; 1 egg yolk

Preparation info

Makes
12

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Anchovies are one of my favourite flavours, and make a very good starter; the saltiness and piquancy make my mouth water. I love this appetiser so much I could eat it as an entree with some salad and plenty of green tartare sauce. I find traditional tartare sauce a bit rich with fish and chips, so I always use this lighter, green version. The herbs you use in the sauce can vary with the season and your imagination.

Ingredients

Fish course
Starter
Pescatarian

Ingredients

Method