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Recipes
Roasted Half Moon Bay Anchovies
Roasted Half Moon Bay Anchovies
Roasted Half Moon Bay Anchovies
Roasted Half Moon Bay Anchovies on chilled romaine with green garlic vinaigrette
Recipe By:
Chefs Anne and David Gingrass
Prep
N/A
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Total
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Serves
Makes 4
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Ingredients
Roasted anchovies:
12
Whole
local anchovies
1
Zest
of lemon
2
cloves
Garlic, peeled and sliced very thinly
1
tsp
Coarsely ground black pepper
1
sprig
Fresh thyme
1/4
cup
Extra virgin olive oil
Salad and Vinaigrette:
2
heads
Romaine, dark leaves and root end removed, washed and dried
1
head
Garlic
2
Salt
cured anchovies
1
Egg
yolk only
1
cup
Virgin olive oil
1/2
Lemon
juice only
1
tsp
Sherry wine vinegar
1
Tbl
Capers, drained and chopped finely
2
Tbls
Italian parsley, chopped
Instructions
Roasted anchovies
Clean and scale the anchovies. Remove the head and spine and rinse well then pat dry with a towel. Combine the other ingredients in a bowl and mix well. Pour over the anchovies and marinate overnight in the refrigerator.
Romaine in green garlic vinaigrette
Place the head of unpeeled garlic on a 6" square piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and roast in a 350 degree oven for 45 minutes. Remove and allow to cool. Unwrap the garlic head and separate the cloves. Peel the individual garlic cloves and place into a bowl. Crush with the back of a spoon and reserve.
Soak the salted anchovies in water for ten minutes then remove the filets. Chop finely and add to the roasted garlic. Add the egg yolk and whisk the olive oil in slowly, adding water as needed to thin. Finish with the lemon juice and sherry wine vinegar. Stir in the chopped capers and parsley and season to taste with salt and pepper.
Finish and Serve
When ready to serve, remove the marinated anchovies from the oil, lay flat on a broiler pan, skin side up, and drizzle lightly with the oil from the marinade. Broil for three to four minutes under high heat.
Place the washed, dried and chilled romaine leaves in a large bowl, season with salt and pepper and drizzle with the vinaigrette. Toss well to coat evenly. Arrange the leaves in a neat stack on chilled plates with larger leaves in the bottom and lay the anchovies over the top. Garnish with shaves Parmesan cheese if desired.
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