Name: Boquerens with salsa and pistou
Yield: 6 servings
Cuisine: Contemporary
Ingredients: 60.00 ml flour cake; 2.00 ml salt; 1.00 ml black pepper freshly ground; 300.00 g whitebait or anchovy fillets; 0.00 oil for deep frying; 2.00 red pepper roasted, peeled; 3.00 tomatoes large, peeled, seeded and chopped; 3.00 garlic cloves, roughly chopped; 2.00 dried crushed chillies deseeded and chopped; 100.00 ml fresh chillies 573; 15.00 ml vinegar red wine; 5.00 ml salt; 0.00 sugar pinch; 60.00 ml fresh chillies 573; 3.00 garlic cloves; 25.00 g almonds blanched; 50.00 g fresh basil; 2.00 ml salt; 1.00 ml black pepper freshly ground; 60.00 ml pernod

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Ingredients (20)

60.00 ml	flour — cake
2.00 ml	salt
1.00 ml	black pepper — freshly ground
300.00 g	whitebait — or anchovy fillets
0.00	oil — for deep frying

SALSA

2.00	red pepper — roasted, peeled
3.00	tomatoes — large, peeled, seeded and chopped
3.00	garlic — cloves, roughly chopped
2.00	dried crushed chillies — deseeded and chopped
100.00 ml	fresh chillies — 573
15.00 ml	vinegar — red wine
5.00 ml	salt
0.00	sugar — pinch

PISTOU

60.00 ml	fresh chillies — 573
3.00	garlic — cloves
25.00 g	almonds — blanched
50.00 g	fresh basil
2.00 ml	salt
1.00 ml	black pepper — freshly ground
60.00 ml	pernod

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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.