Spanish · Lunch
Anchovy and Butter Board
A softened butter board swirled with mashed anchovy fillets, lemon zest, garlic and parsley, spread thickly on a wooden board and topped with whole marinated anchovies, capers and cracked black pepper. Served with warm crusty bread for scooping, it draws on Spanish tapas traditions of boquerones and cured fish.
$5
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
586Calories
48.1gProtein
36.8gFat
25.8gCarbs
1.7gSugar
1.7gFiber
3668mgSodium
121mgChol
17.2gSat Fat
285mgPotassium
98mgCalcium
3.2mgIron
3.8mcgVitamin B12
8.3mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
all-time-classics
quick-lunch
Instructions
1
Prep
Mash 102g of the anchovy fillets into a paste on a cutting board using the flat of a knife. Grate the garlic and zest the lemon.
2
Cream
In a small bowl, beat softened butter with anchovy paste, grated garlic, lemon zest and lemon juice until pale gold.
3
Build
Spread the anchovy butter thickly across a wooden board, then lay remaining whole anchovy fillets over it and scatter capers, parsley and black pepper on top.
4
Plate
Toast the baguette slices under a hot grill for 2–3 minutes until crisp and golden, drizzle the butter with olive oil, and serve with the warm bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz399g anchovy fillets in oil, drained
- 6 tbsp86g unsalted butter, softened
- 2 clove2 clove garlic
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 2 tsp10g capers, drained
- 1/4 tsp1/4 tsp black pepper
- 3.2 oz90g baguette
- 2 tsp10ml olive oil
