Anchoiade and Crudites
Anchoiade and Crudites

Ingredients

Method

  • 50ml olive oil
  • 4 garlic cloves, chopped
  • 2 shallots, chopped
  • 110ml white wine
  • 60 white anchovy fillets, chopped
  • 1 egg yolk
  • 110ml double cream
  • Pepper
  • Mixed crudites of celery, carrot, fennel, cucumber etc
  • Heat up a frying pan, and toss in the olive oil, garlic, and shallots. Soften for 1-2 minutes, then add the fish and the wine. Cook for 2 minutes to reduce the wine and to allow the anchovies to start breaking down. Chuck the lot in a food processor along with the egg yolk and cream, and blend to a smooth paste. Season well with black pepper, and serve with crudites for dipping.
10 mins
4 servings
This recipe pairs perfectly with the Bespoke Bros Rose 2015 from Heathcote, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box