Anchovies in Green Sauce | Enrico Crippa

Ingredients for 4 servings

For the green sauce anchovies

• 100 g parsley
• 60 g bread
• 20 ml white vinegar
• 150 ml oil
• 1 clove of garlic
• 50 g pickled capers
• 40 g anchovies
• 5 g sugar
• 5 g fine salt

Method

Clean the parsley, leaving only the green part.

Combine all the above ingredients and blend in the Thermomix to obtain the green sauce.

For the yellow pepper base

• 350 g cleaned yellow pepper
• 150 ml vegetable oil
• 55 g chopped candied ginger

• 10 g sugar

• 9 g salt
• 13 ml white vinegar
• 25 ml olive oil

Method

Peel and finely chop the yellow peppers. Heat the oil to 220°C, then pour it over the chopped peppers and combine with all the ingredients.

For the cod wrapper

• 4 salted cod fillets
• Squid ink to taste
• Turmeric powder to taste

Method

Cut very thin slices from the fillets and beat them between two greased parchment paper sheets, creating irregular rectangles. Dust them with squid ink and turmeric, then place them on a film.

Fill each slice with 12 g of green sauce anchovies.

Fold the wrapper onto itself, creating small spheres.

Cook the spheres in water at 58°C for 12 minutes.

Plating

Arrange the yellow pepper base on a plate.

Place the resulting sphere of green sauce anchovies on top.