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Anchovy with bottarga mayonnaise recipe

'Anchovy painting' – anchovy with bottarga mayonnaise

  • Starter
  • medium
  • 4
  • 60 minutes, plus 3 hours marinating

PT1H

PT3H

1
To begin, prepare the pickled onions. Prepare a mixture made of 50% of white vinegar, 50% of seawater and stir in the sugar
  • sea water
  • white wine vinegar
  • 1 tbsp of brown sugar
2
Cut the onions into rings – not too thinly – and marinate in the mixture for 3 hours
  • 1 red onion
3
Clean the anchovies, cut them into strips then rinse under running water. Align on a plate and cover with a mixture of vinegar and seawater (half and half). Leave to marinate for 30 minutes
  • 400g of anchovy, filleted
4
For the cuttlefish ink, place the bags of cuttlefish on a tray (covered with greaseproof paper) and dry in a convection oven at 60°C for 30 minutes. Pulverise before serving
  • cuttlefish ink, 2 bags
5
For the bottarga mayonnaise, cut the bottarga into cubes and mix with the boiling water. Blend with a hand blender for 1 minute, then add the oil a little at a time until you obtain a smooth mayonnaise-like consistency. Pour into a piping bag and set aside
  • 40g of tuna bottarga
  • 35g of mineral water, boiling
  • 75g of extra virgin olive oil
6
To serve, drain the anchovies and divide between plates. Cover with cling film and press to create an even layer of anchovies
7
Cut the tomatoes in half and remove the inside part with a spoon, placing it next to the anchovies. Add some onion rings and a pinch of chopped parsley
  • 2 green tomatoes
  • parsley, finely chopped
8
Sprinkle with the dried cuttlefish ink and drizzle the olive oil. Pipe the bottarga mayonnaise all around the dish to draw a picture frame
  • extra virgin olive oil

Ingredients

Metric

Imperial

  • 'Anchovy painting'

  • Bottarga mayonnaise

    • 40g of tuna bottarga
    • 35g of mineral water, boiling
    • 75g of extra virgin olive oil

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