Anchovy Allumettes
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
FishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Roll some puff-paste trimmings into rectangular strips two and one-half inches wide and one-eighth inch thick.
- Spread thereon a thin coating of fish stuffing, finished with anchovy butter;
- lay the anchovy fillets, prepared beforehand, lengthwise on this stuffing, and cut into pieces about one inch wide.
- Place the pieces on a baking-tray, and set to bake in the oven for twelve minutes.
Plating
Cookware for this recipe
-
Chef's knife