Ingredients
- 700 g anchovies
- 250 g catalog
- 100 g pancarré without rind
- 3 anchovy fillets in oil
- a pomegranate
- raisin
- spice tandoori
- chopped parsley
- lemon
- tarragon
- butter
- salt
- orange honey
- pepper
- extra virgin olive oil
For the stuffed anchovy recipe with catalonia and pomegranate sauce, clean the anchovies: remove the head and open them to the book, eliminating the viscera and central bone without removing the tail. Chop the anchovy fillets with a teaspoon of raisins, a small bunch of tarragon and a pinch of tandoori. Stuff the anchovies as seen in the photo below, then place them on a baking sheet lined with baking paper, greased with a little oil; bake at 180 ° C for 2 minutes.
For seasoning and side dish: toast the bread in oven at 120 ° C for 15 minutes; crumble it and brown it in a pan with a layer of oil, a pinch of salt and a tablespoon of chopped parsley for 3-4 minutes, until it has browned, stirring it occasionally; add, finally, a tarepoon of tandoori spice. Heat a knob of butter in a saucepan with a pinch of salt and a generous grind of pepper.
Add the pomegranate grains, the juice of half a lemon, half a teaspoon of orange honey and cook for 3 minutes, then filter everything, obtaining a sauce. Clean the catalonia and sauté in a pan with a little oil and a pinch of salt for a minute. Serve the anchovies with the catalonia, complementing with the flavored pancarré; accompany them with the pomegranate sauce.
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