1 salted anchovy, head removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 egg, hard-boiled
50 g/2 oz pine nuts
20 g capers, drained and rinsed
4 stoned green olives
1 white bread slice, crusts removed
1 sprig fresh flat-leaf parsley
½ clove garlic
olive oil, for drizzling
salt and pepper


1.Drain the anchovy and pat dry with kitchen paper.
2.Shell and halve the egg, then scoop out the yolk.
3.Finely chop together the anchovy, egg yolk, pine nuts, capers, olives, bread, parsley and garlic.
4.Put the mixture in a bowl and drizzle with olive oil, stirring constantly, as if making mayonnaise.
5.Season to taste with salt and pepper. Serve in a sauce boat.
6.For poached fish.

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