Terrine Of Fresh Anchovies Recipe
Summary
Ingredients
| Tomatoes | 1/2 Pound, coarsely chopped | |
| 1 finely sliced onion | ||
| Garlic | 1 Clove (5gm), chopped | |
| Wine vinegar | 3 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| Bay Leaf | 1 | |
| Thyme Sprig | 1 Small | |
| Sugar | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Anchovies | 1 Pound | |
| Madeira | 3 Tablespoon | |
Directions
Put the tomatoes, onion and garlic in a small casserole.
Add the vinegar, olive oil, bayleaf, thyme, salt and pepper.
Cover and microwave on HIGH for 5 minutes.
Clean the anchovies: remove the heads and backbones and cut off the tails.
Rinse the fish well under cold running water and pat dry on kitchen paper.
Discard the thyme and bayleaf.
Puree the sauce in a food processor, adding the Madeira.
Taste and adjust seasoning.
Pour half the sauce into a small terrine dish.
Arrange the anchovies on top and pour over the remaining sauce to cover.
Cover and microwave on HIGH for 3 minutes.
Leave to cool in the terrine dish at room temperature.
Chill in the refrigerator for at least 12 hours.
Add the vinegar, olive oil, bayleaf, thyme, salt and pepper.
Cover and microwave on HIGH for 5 minutes.
Clean the anchovies: remove the heads and backbones and cut off the tails.
Rinse the fish well under cold running water and pat dry on kitchen paper.
Discard the thyme and bayleaf.
Puree the sauce in a food processor, adding the Madeira.
Taste and adjust seasoning.
Pour half the sauce into a small terrine dish.
Arrange the anchovies on top and pour over the remaining sauce to cover.
Cover and microwave on HIGH for 3 minutes.
Leave to cool in the terrine dish at room temperature.
Chill in the refrigerator for at least 12 hours.
Chef
