Other
Anchovy Fillet
A small fish cured in salt and packed in oil, the fillet lifted off the bone. The cure concentrates the savoury taste of the fish.
Origin
A Mediterranean cure, especially associated with the coasts of Spain and Italy.
Flavour
Very salty and deeply savoury.
How to use it
Mash a fillet into dressings and sauces, or rest one on a finished dish. Rinse it if the salt is too much.
Storage
Refrigerate in the oil, covered.
Recipes using it
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