European Anchovy
Category
COOKING EVERY FISH IN THE WORLD COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 52 – European Anchovy
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BIN: Engraulis encrasicolus
FR: Anchois
GER: Sardelle
IT: Acciuga / alice
ESP: Boquerón
CRO-SRB: Inćun
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Technically a pizza, but made the French way: la pissaladière is a classic Provencal – Mediterranean onion tart style pizza with anchovies. We had a super fun day shooting this video with my good friend and marble wizard Frank of the Quartz Worktop Company (the sourdough recipe is his btw!!).
Fresh anchovies supplied by: Fin + Bone London
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Ingredients (serves 2):
5-8 fresh anchovies
5-8 cured anchovies
Black olives
Pizza dough:
200g flour
1tsp salt
150ml warm water
60ml olive oil
Onion confit:
2 sliced onions
2 smashed garlic cloves
4 diced tomatoes
Fresh thyme
1 tbsp honey
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Recipe:
1. Fillet the fish as shown in this video.
2. Sourdough: combine all ingredients and knead the dough until homogeneous. Cover with foil and proof in the fridge for 24-72 hours.
3. Sweat down the onions, add the remaining ingredients and cook gently for about 45 minutes, or until caramelised.
4. Roll out the dough onto an oven dish, spread the caramelised onions and arrange the fresh and cured anchovies in a checkered pattern. Finish with olives and bake at 200C for about 20min. Enjoy!! 🍕