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ANCHOVY SAUCE (COLD)

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ANCHOVY SAUCE (COLD)



Thoroughly desalt 6-8 anchovy fillets by soaking them in milk. Drain, wipe, and pure them in a blender with 1-tablespoon CAPERS, 1 dl. Oil, the juice of ½ LEMON, salt and pepper. Serve as a dip with an assortment of RAW VEGETABLES small ARTICHOKES, CALIFLOWER FLORETS, small STICK of CARROT and deseeded CUCUMBER, thin sliced of GREEN or RED PEPPERS, small quarters of FENNEL, RAW MUSHROOMS, etc. or with FISH poached in a COURT-BOUILLON, either HOT or COLD.


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