White anchovies and parsley mousse

all details

A colourful tapas dish perfect served alongside prawns and romesco sauce.

White anchovies and parsley mousse
Photo: Marco Del Grande

Ingredients

  • 1 small sourdough baguette
  • Olive oil
  • Salt and pepper
  • 150g flat-leaf parsley leaves, washed
  • 200ml cream
  • 1 egg, whisked
  • 24 white anchovy fillets

Method

Preheat oven to 160C. Slice baguette into 12 ½-centimetre-thick slices on an angle. Place on a baking tray, drizzle with olive oil, season and bake until crisp and golden, about 10 minutes. Reduce oven to 140C.

Line a terrine mould with cling film. Blanch parsley in boiling water, refresh in iced water and squeeze out excess water. Bring cream to the boil and pour over parsley

with a bar or stick blender and stir through egg. Season well, pour into terrine mould, cover with foil and place in a water bath.

Bake for 35 minutes or until just set in the middle. When cool, spread on baguette slices, top with two anchovy fillets and drizzle with a little extra-virgin olive oil.

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  • Main Ingredients - Bread
  • Cuisine - Spanish
  • Course - Side Dish

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