Recipes, re-invented from cooking shows
Anchovy & Wild Garlic Salsa
Prep. Time:
Baking Time:
Total Time:
10 minutes
0 minutes
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,...
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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)
Method
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.
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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.
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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)
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