Sole With Anchovy Sauce Recipes

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ANCHOVY SAUCE



Anchovy Sauce image

Make and share this Anchovy Sauce recipe from Food.com.

Provided by JustJanS

Categories     Sauces

Time 17m

Yield 1 cup

Number Of Ingredients 8

30 g unsalted butter
1 tablespoon oil, from anchovies or 1 tablespoon olive oil
6 anchovy fillets
2 garlic cloves, crushed
3 teaspoons lemon juice
fresh ground black pepper
2 eggs, coddled (see note at bottom)
1/2 cup olive oil

Steps:

  • Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
  • Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
  • With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
  • NOTE: to coddle eggs, boil in the shell for 30-60 seconds.

Nutrition Facts : Calories 1500.2, Fat 158.2, SaturatedFat 35.7, Cholesterol 507.9, Sodium 1027, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 20.2

ANCHOVY SAUCE



Anchovy Sauce image

Obviously not a sauce for everyone. But in Liguria, where it seems people eat anchovies daily, it's popular. An incredibly easy sauce to spice up grilled chicken or fish-swordfish, for example-whether hot or cold.

Yield makes about 1/2 cup

Number Of Ingredients 6

1 tablespoon minced garlic
1 tablespoon extra virgin olive oil, or more if you're using salt-cured anchovies
6 or 8 anchovy fillets, minced, oil reserved
1/4 cup mild vinegar, such as white wine or rice
1 tomato (drained canned is fine), chopped
Salt and freshly ground black pepper to taste

Steps:

  • Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
  • Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

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