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Grilled Cornish anchovy with crab dressing

From Market Kitchen
Tom Pemberton’s dish of fresh anchovies and broccoli in a piquant dressing makes a wonderful lunch or light supper

Grilled Cornish anchovy with crab dressing

Method

1 For the crab dressing: mix the mustard and the crushed garlic in a bowl, add the vinegar and the oil and whisk until combined. Stir in the chopped anchovy fillets, then add the brown crabmeat, capers and shallots and mix well. Set aside.

2 Heat a griddle to very hot. Rub the anchovy fillets with a little olive oil, sea salt and freshly ground black pepper and place skin-side down on the hot griddle until cooked through.

3 Cook the broccoli in boiling water salted for 3-4 minutes.

4 Drain the broccoli and toss it straight in the crab dressing, adding a little of the cooking water to thin the dressing.

5 Boil the duck eggs for 6-7 minutes or until slightly runny. Drain, and peel them carefully.

6 To serve, put some of the dressed broccoli on each plate and arrange the anchovy fillets by the side. Top each serving with half a runny duck egg, sprinkle with parsley and serve with lemon wedges.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients
12 fresh Cornish anchovies, filleted
Olive oil, for frying
Maldon sea salt
4-8 heads purple sprouting broccoli
4 duck eggs
1 tbsp English Parsley, finely chopped
lemon wedges, to serve

For the crab dressing

2 tsp Dijon mustard
1 garlic clove, crushed
1 tbsp red wine vinegar
3 tbsp Olive oil
3 salted anchovy fillets, finely chopped
1 tbsp brown crabmeat, chopped
1 tbsp capers, chopped
3 Shallots, finely chopped