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truppcookingschool Tarte de anchovis recipe at Trupp Cooking School blog: www.truppcookingschool.com Tarte de anchovis

2 serve

You need

40 little white anchovies (the original recipe uses fresh and raw anchovies)

2 medium sized potatoes boiled in the skin

4 tablespoon of olive oil

Sherry vinegar to taste

Salt and pepper

1 tablespoon cut basil

1 tablespoon chopped spring onions

1 tablespoon black olives roughly chopped

1 cup of frozen peas or broad bean kernels

2-tablespoon olive oil

Few salted capers

Little basil leafs cut thinly
For the sauce you need

2 cups of steamed shellfish such as mussels, clams and prawns

2 tablespoon of reduced shellfish juice

4 tablespoon of olive oil

Little lemon juice

Salt and pepper.
Method

Remove the tails of the anchovies.

Mix the peas with the capers, basil and olive oil and blend to a puree.

Peel the potatoes while still warm and crush the little with a fork mix with the olive oil and season with salt and pepper.

Once a little more chilled you add the olives and spring onions.

To assemble the tart get a cake ring and place the slightly warm (reheat if needed) potato mixture into a little metal ring and press it firmly into the mold.

Spread the pea mixture on the top and lay the anchovies onto the peas in a circular movement.

Brush the top with a little oil and garnish with a sprig of basil.

For the vinaigrette you mix all the ingredients together.

Garnish with shellfish meat.
17min

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