Jamie Oliver's Upgraded Cantabrian Anchovies
ID: 77a7a884...
A quick and simple ritual to elevate premium cured Cantabrian anchovies. Slicing the fillets and dressing them with fresh lemon zest, rich tin oil, fresh fennel fronds, and black pepper transforms them into an exceptional appetizer.
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🍳 Cooking Flow
Slice cured anchovies into thin slivers on a plate. → Grate lemon zest over the anchovies. → Drizzle with the flavorful oil from the tin. → Garnish with fresh fennel fronds and black pepper.
Cooking Steps
Brief Cooking Order
Slice cured anchovies into thin slivers on a plate. → Grate lemon zest over the anchovies. → Drizzle with the flavorful oil from the tin. → Garnish with fresh fennel fronds and black pepper.
Introduction
A quick and simple ritual to elevate premium cured Cantabrian anchovies. Slicing the fillets and dressing them with fresh lemon zest, rich tin oil, fresh fennel fronds, and black pepper transforms them into an exceptional appetizer.
Step 1
Slice the cured anchovy fillets lengthwise into thin slivers and arrange them on a serving plate.
Step 2
Grate a light dusting of fresh lemon zest directly over the sliced anchovies.
Step 3
Drizzle the high-quality oil from the anchovy tin over the prepared fish.
Step 4
Tear some fresh fennel fronds and scatter them over the dish.
Step 5
Finish the dish with a grind of fresh black pepper.
Ingredients List
Important Notes
Using high-quality cured anchovies (like 6-month salt-cured Cantabrian anchovies) is crucial as they provide a rich umami depth.
Never throw away the tin oil; premium anchovy tins use high-quality oil that absorbs the rich flavor of the fish during the curing process.
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