White anchovies and parsley mousse. Photo: Marco Del Grande
- 1 small sourdough baguette
- Olive oil
- Salt and pepper
- 150g flat-leaf parsley leaves, washed
- 200ml cream
- 1 egg, whisked
- 24 white anchovy fillets
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.
- Main Ingredients - Bread
- Cuisine - Spanish
- Course - Side Dish