Herby anchovy

Herby anchovy marinade

Ready for any protein you fancy, any excess not used as a marinade can be made into a sauce or salad dressing.

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Gluten free
  • Makes4 portions (about 140ml)
  • CourseAccompaniment
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 2 tsp frozen chopped shallots
  • ⅓ x 100g jar anchovy fillets (about 8), drained + 1 tbsp anchovy oil from the jar
  • ½ x 25g pack flat leaf parsley, leaves roughly chopped
  • 1½ tbsp sherry vinegar
  • 3 tbsp extra virgin olive oil
  • ½ tsp clear honey

Make it a salad dressing

  • 1 tbsp extra virgin olive oil

Make it a sauce

  • 5 tbsp Greek yogurt or mayonnaise

Method

  1. In a small food processor or blender, put frozen chopped shallots, anchovy fillets (about 8), drained, anchovy oil from the jar, flat leaf parsley, leaves roughly chopped, sherry vinegar, extra virgin olive oil and clear honey; whizz to a creamy sauce, then season. Store in the fridge for up to 3 days.

  2. Make it a salad dressing: whisk in extra virgin olive oil.

  3. Make it a sauce: whisk into Greek yogurt or mayonnaise.

Cook’s tip

* any excess marinade must be discarded after contact with raw meat, poultry or fish.

Nutritional

Typical values per 35ml serving when made using specific products in recipe

Energy

618kJ/ 150kcals

Fat

15g

Saturated Fat

2.2g

Carbohydrates

1.1g

Sugars

1.1g

Fibre

0.5g

Protein

1.8g

Salt

0.9g

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