Best Marinated White Anchovies With Soft Cooked Egg Roasted Onions Salsa Verde And Frisée Recipes
ANCHOVY MARINADE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Lay the anchovies out on a plate and pour the vinegar on top to cover. Let marinate and cook until the anchovies turn white, about 10 minutes, and then remove from the marinade and pat dry. Arrange the anchovies in a serving dish with the olives and season with salt and pepper. Drizzle the olive oil on top and finish with the parsley.
MARINATED WHITE ANCHOVIES WITH SOFT-COOKED EGG, ROASTED ONIONS, SALSA VERDE, AND FRISéE
Anchovies usually play a supporting role in a dish, typecast as the salty accent. But we just love them, so we challenged ourselves to craft a sandwich that actually features them. We knew that if we succeeded, we'd have a sandwich that could have a small but faithful following. And so it came to pass. We adapted an interesting Scandinavian preparation that paired anchovies with eggs-the richness of the eggs balances the tartness of the fish. We liked it. And, as it turns out, so does that small (but ever-growing) band of devotees we'd envisioned.
Yield makes 4 sandwiches
Number Of Ingredients 10
Steps:
- Place the anchovies on paper towels to drain excess oil. Carefully lower the eggs into a saucepan of boiling water. After 7 minutes, remove the eggs and place in an ice-water bath. Once cool, carefully peel. (The whites should be cooked through and the yolks should be soft, almost runny.)
- In a bowl, toss the lettuce in the oil and vinegar and add salt to taste. Lightly toast the bread on one side only.
- Place one egg on the toasted side of 4 slices of bread and gently mash and spread out with a fork. Season the eggs with salt and pepper. Top the eggs with the onions, followed by the anchovies and the frisée. Spread an even coat of salsa verde on the toasted side of the 4 top slices of bread. Close the sandwiches, cut into halves, and serve.
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