Boquerens with salsa and pistou

Recipe from: 6/24/2004 12:00:00 AM

Ingredients 22
Servings 6
Time

Ingredients

  • 60
    ml
    cake flour
  • 2
    ml
    salt
  • 1
    ml
    freshly ground black pepper
  • 300
    g
    whitebait or anchovies
  • oil for deep-frying
  • SALSA
  • 2
    red peppers, seeded, roasted and skins removed
  • 3
    large ripe tomatoes, peeled, seeded and chopped
  • 3
    garlic cloves, roughly chopped
  • 2
    dried chillies, seeded and finely chopped
  • 100
    ml
    olive oil
  • 15
    ml
    red wine vinegar
  • 5
    ml
    salt
  • pinch of sugar
  • PISTOU
  • 60
    ml
    olive oil
  • 3
    garlic cloves
  • 25
    g
    blanched almonds
  • 50
    g
    fresh basil
  • 2
    ml
    salt
  • 1
    ml
    freshly ground black pepper
  • 60
    ml
    Pernod
 

Method

 
Combine the flour, salt and pepper in a plastic bag, add the whitebait and shake to cover the fish with the flour.
Deep-fry the whitebait in the heated oil for three to four minutes.
SALSA
Blend all the ingredients in a food processor (do not over-process; the mixture should be fairly coarse).
PISTOU
Blend the olive oil, garlic and almonds in a food processor to form a paste.
Add the basil and blend well.
Add the salt, pepper and Pernod and process until a thick sauce has formed.
Serve the whitebait with the salsa and pistou.
 

Read more on: fish/seafood  |  deep-fry
 

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