Anchoas del Cantábrico
Salt cured spanish anxovies, lemon zest, butter, grilled filone bread
Server Description
Salt cured spanish anxovies, lemon zest, butter, grilled fillone bread
pronunciation
ANNE CHO AHS - D EL - CAN TAH BRIE KO
runner description
Salt cured anxovies
Line up notes
allergies
Dairy
–
Gluten
–
–
ingredients
- 7 anchovies fillet.
- 2 tbsp of Local High Quality Unsalted Butter room temperature and whipped
- 1 tbsp Olive oil
- Lemon zest
- Parlsey leaves
- Grilled Fillone bread 1” thick.
sourcing
- Buy anchovies from Catalan Gourmet
procedure
- Grill bread on a plancha or pan with olive oil
- Plate anchovies as pictured, place butter on the side of the plate.
- Zest lemon on top of the anchovie
- Place fillone bread on the other end of the plate
- finish with a few fresh parlsey leaves on top
- Drizzle anchovies with a little olive oil.
critical control points
- Butter must be smooth and soft at room temperature, prepare before service
- Bread should be hot when hitting the table, should be toasted a la minute and last thing. The combination of hot bread, soft butter and great anchovies make this dish excellent.
PACKAGING
Plateware
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