Today I come by the hand of chef David de Jorge (Robin Food) with one of my most recent culinary discoveries: the anchovies a la papillote. A traditional Basque cuisine recipe that should not be confused with papillote as a cooking technique, in which food is steamed inside a paper package.
This recipe is simple, fast and very rich. It is a kind of pan in which anchovies (or anchovies) and poached vegetables are alternate like mille-feuille. The result is surprising and the process is a pain in the ass, especially if you are lucky enough to have a trusted fishmonger to clean your minnows.
There are other versions of this dish in which the anchovies are not placed in a book and rest, in a single layer, on a bed of vegetables, which are fried with a little white wine. There he left it so that everyone who makes this set up as they please. Let’s go to trouble
Cut the chives and green peppers into strips. We heat a bottom of oil in a frying pan and poach the vegetables with a little salt for a few 10-12 minutes. Meanwhile, we clean the anchovies well, removing their heads, entrails and bones (in case the fishmonger did not do it for us).
We place a base of poached vegetables in a pan, cover with a layer of anchovies open in a book -skin up- and season. We repeat the operation a couple more times, ending with a layer of anchovies.
Peel and slice the garlic cloves and brown them in a little oil. Pour it over the anchovies and water the whole with a splash of apple cider vinegar. Cover the pan and cook for five minutes on low heat. Let rest for a couple of minutes before serving, sprinkling generously with chopped parsley.
DE BUYER 5610.24 Mineral B Element Frying Pan, 24 cm, Iron, Non-Stick Coating
With what to accompany the anchovies a la papillote
Are anchovies a la papillote They come with their built-in vegetable garnish, so they don’t need much more than a good bread to soak their juices. Once you have a good account of them, you will want to leave the plate clean because they are delicious.
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