Caper & Anchovy Sauce

Never before was the saying “a little bit goes a long way” so true. This amazing sauce is quite potent, but absolutely bursting with interesting flavours. A great recipe from Spain/France, it works perfectly with white, flaky fish (as shown here) to add a little zing. It’s also really excellent drizzled over some soft boiled potatoes or steamed asparagus or broccoli. If you don’t get through all this in one go, it’ll keep in the fridge for over a week.

2 tablespoons celery
2 tablespoons fresh flat-leaf parsley (chopped)
2 garlic cloves (chopped)
2 spring onions (chopped)
2 tablespoons capers
4 anchovy fillets
1 tablespoon fresh thyme
1 teaspoon dried oregano
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil

Place all the ingredients, except the oil and vinegar into a pestle & mortar or food processor and blend into a smoothish paste. Add the oil and vinegar and blend further. That’s it!

Serve drizzled over your fish or vegetables.

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