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White anchovies and parsley mousse

Jeremy and Jane Strode

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White anchovies and parsley mousse
White anchovies and parsley mousseMarco Del Grande

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

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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

  1. 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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