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Anchovy beignets with gribiche

Anchovy beignets with gribiche


Serving size: Serves 10 or more
Cuisine type: French, Modern Australian
Cooking time: Less than 60 minutes
Course: Entree, Finger food, Side dish
Favourite flavours: Seafood

Anchovy beignets with gribiche
INGREDIENTS

200g plain flour
1 egg yolk
50ml beer
75ml warm water
20g butter, melted
7g (1 sachet) yeast
24 anchovy fillets
juice of ½ a lemon
2 tablespoons continental parsley, chopped
salt and pepper
vegetable oil, for frying

gribiche
¼ cup whole egg mayonnaise
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh french tarragon
1 tablespoon finely chopped baby gherkins
1 tablespoon finely chopped baby capers
2 eschalots, finely chopped
2 tablespoons finely grated lemon rind
1 tablespoon fresh lemon juice

METHOD

Place flour, egg yolk, beer, water, melted butter and yeast into a large bowl and mix well. Set aside and stand for 1 hour.

Fold lemon juice and parsley into batter. Season well with salt and pepper.

Heat oil in a large pan over medium high heat until hot or until a cube of bread browns in 15 seconds when added to it. Take 1 tablespoon of batter and push 1 anchovy fillet into it's centre; spoon into hot oil and cook for 1 to 2 minutes or until golden brown and cooked through. Repeat with remaining mixture and anchovies. Drain on absorbent paper and season to taste.

To make gribiche combine all ingredients in a medium mixing bowl, season to taste. Serve in a side dipping bowl on a platter with beignets.

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User comments
i tried this recipe anda it didn.t work weighed and measured everything correctly and it was so dry i couldn,t even form a ball it was just like crumble ??

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