Radishes With Anchovy Butter Recipes

SLICED BAGUETTE WITH RADISHES AND ANCHOVY BUTTER

Steps:

• Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

ROASTED RADISHES WITH ANCHOVIES

Steps:

• In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
• Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
• Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
• Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.

RADISHES WITH ANCHOVY BUTTER

Steps:

• Cut radishes in half or quarters depending on their size.
• Heat a large pan on medium-high heat and add olive oil and butter. Once butter is nearly melted, add the anchovies.
• Once anchovies begin to dissolve, add the radishes to the pan.
• Cook radishes (stirring occasionally) for 5 minutes, until fork-tender and soft. Season with kosher salt.
• Transfer to a serving bowl or platter and garnish with parsley or your favorite herb.

COMPOSED SALAD OF VEAL BRAINS, RADISH, ANCHOVY AND QUAIL EGG WITH BUTTER VINAIGRETTE

Steps:

• For Brains:
• Be Gentle! Remove all the bone fragments and discolored pieces. Soak the veal brain for 2 days in a combination of lightly salted milk and water. Rinse and poach the brain in court bouillon until slightly firm, about 6 minutes. Shock the brain in ice water and drain. Press the brain in a perforated pan overnight with a weight on top.
• Cut the brain into 6 even pieces. Coat the brain pieces with a mixture of equal parts flour and cornstarch. Place the coated brain pieces in the refrigerator until ready to fry.
• For Radishes and Vinaigrette:
• Cut the radishes in half and braise in the butter, shallots, garlic, white wine, and fresh thyme. Remove the radishes when tender, and then set aside.
• To the butter mixture add 2 tablespoons sherry vinegar to make a vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Return the radishes to the braising pan and set aside until ready to plate.
• For Quail Eggs:
• Poach the whole quail eggs in a 160 degrees F water bath for 7 minutes. Remove the eggs and shock or plunge the eggs in ice water and peel. Transfer the eggs to a small pie dish with warm water. Set aside until ready to plate.
• To Assemble and Plate:
• Place and season the greens in a large heat-proof bowl.
• Warm the vinaigrette until steaming.
• Warm the quail eggs in the oven.
• In a deep fryer or heavy-bottomed sauce pot, heat the peanut oil or lard to 375 degrees F and deep fry the brain until golden brown. Season the brain well with salt, and pepper, to taste.
• Pour the warm butter vinaigrette over the greens and toss to coat completely.
• On the plate place 1 piece of fried brain. Top with the greens, radishes, quail egg, and anchovy. Drizzle with any remaining vinaigrette. Serve immediately. Eat Well.
• Combine the onion, celery, garlic, peppercorns, fresh thyme, bay leaf, water, white wine, lemon juice, in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain and bring back to a simmer to cook the brains.

HARD COOKED EGGS WITH RADISHES AND ANCHOVY BUTTER CROSTINI

Steps:

• Stir together butter, anchovies, and garlic.
• Serve individual eggs, radishes, and baguette rounds with the anchovy butter and a small pile of salt for sprinkling.

HARD-COOKED EGGS WITH RADISHES AND ANCHOVY-BUTTER CROSTINI

Steps:

• Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.