Anchovies — Give Fish A Chance

Here are three differing recipes for these underrated, delectable, rather tiny, highly sustainable sea creatures — that also happen to be a super food.


Artisanal bread slices, cut somewhat thick
Unsalted butter, softened to room temperature
Fine anchovy fillets, oil packed

Toast the bread slices and allow to cool to room temperature. Spread thickly with butter and then lay three or so anchovy fillets diagonally on each buttered slice.


20 crisp romaine lettuce hearts, washed and dryed

1 C toasted croutons (from good bread)
2 plump large garlic cloves, peeled

1 large egg

3 fine anchovy fillets in olive oil
1/4 C or more extra virgin olive oil
Sea salt
Freshly ground black pepper
1 whole lemon, halved and seeded
Worcestershire sauce

3 T parmigiano-reggiano

Croutons: Cut bread slices up into small cubes. Crush the garlic cloves with the flat of a chef’s knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée. If necessary, use a mortar and pestle to further mash your friends to a paste.

Scrape the purée into a heavy skillet, add another tablespoon of oil, and warm over low medium heat. Add the croutons and toss for a few minutes to crisp them, infuse them with the garlic oil, then remove from the heat.

Egg: To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then gently lower into the water to avoid breakage and simmer for precisely 1 minute. You may wish to carefully put the eggs into ice water to retard further cooking.

Salad: Rub the wooden salad bowl well with the anchovy fillets. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice, a few drops of the oil from the anchovies, the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.

Crack the coddled egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons and toss for the last time, just to mix them into the salad.


12 oz freshly cut beef tenderloin
4 t shallots, finely diced
4 t cornichons, finely chopped
3 t capers, drained and rinsed
2 t Dijon mustard
2 fine anchovies, oil packed, rinsed, cleaned and finely chopped
2 t chopped fresh parsley, chopped

Sea salt and freshly ground pepper
6 fresh organic, free range egg yolks

1 baguette, sliced and toasted
Extra virgin olive oil
1 plump, fresh garlic head, cut crosswise

Trim the beef of any fat and connective tissue and set aside. Chill the beef while preparing the remaining ingredients.

With a wickedly sharp knife, cut the beef into julienne strips, and then cut across into a very fine dice. Continue chopping over the pile some until the meat appears roughly ground.

With a fork, combine the chopped beef with the shallots, cornichons, capers, mustard, anchovies, parsley, some salt and pepper to taste. If needed, add a tablespoon or more of olive oil.

Serve in mound like in the center of the plate, making a well in the center filled with an egg yolk. Spread the tatare over toasted baguette slices which have been drizzled lightly with olive oil and rubbed with garlic heads.

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