Recipes, re-invented from cooking shows
Anchovy & Wild Garlic Salsa
Prep. Time:
10 minutes
Baking Time:
0 minutes
Total Time:
10 minutes
Serves:
Approximately 120ml
Ismail created this dish for MasterChef UK Professionals Series 18. A component of the Spiced Lamb Chop with Herb Crust: a deliberately assertive, briny condiment of finely chopped anchovy, wild garlic, parsley, and capers, loosened with lemon juice and olive oil. Used sparingly alongside the lamb,...
Read more
Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask. Leave your email and we'll notify you when it's ready!
Ingredients
Anchovy fillets in oil, drained (30g / 6 fillets; good quality — Ortiz recommended)
Wild garlic leaves (20g; or substitute 1 garlic clove plus chives)
Fresh flat-leaf parsley, finely chopped (15g / 3 tbsp)
Small capers, rinsed (15g / 1 tbsp)
Lemon juice (15ml / 1 tbsp)
Extra-virgin olive oil (45ml / 3 tbsp)
Black pepper (¼ tsp)
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
Heading 5
For this recipe, you need:
amount
cost
Instructions
1. Finely chop anchovy fillets, wild garlic, parsley, and capers together on a board until the mixture approaches a rough paste but retains slight texture.
2. Transfer to a bowl. Stir in lemon juice and extra-virgin olive oil. Season with black pepper. Taste before adding any salt — the anchovies provide significant salinity.
3. Set aside at room temperature to serve. Can be made up to 24 hours ahead and refrigerated; the garlic will intensify overnight.
Comments, or questions, for this recipe
Add a new comment