White anchovies and parsley mousse

Name: White anchovies and parsley mousse
Cook time: 1 h 30 min
Cuisine: Spanish
Ingredients: 1 small sourdough baguette; Olive oil; Salt and pepper; 150g flat-leaf parsley leaves, washed; 200ml cream; 1 egg, whisked; 24 white anchovy fillets

Jeremy and Jane Strode

November 18, 2011

White anchovies and parsley mousseMarco Del Grande

Time:1-2 hours

A colourful tapas dish perfect served alongside prawns and romesco sauce.

Ingredients

1 small sourdough baguette
Olive oil
Salt and pepper
150g flat-leaf parsley leaves, washed
200ml cream
1 egg, whisked
24 white anchovy fillets

Method

Preheat oven to 160C. Slice baguette into 12 ½-centimetre-thick slices on an angle. Place on a baking tray, drizzle with olive oil, season and bake until crisp and golden, about 10 minutes. Reduce oven to 140C.
Line a terrine mould with cling film. Blanch parsley in boiling water, refresh in iced water and squeeze out excess water. Bring cream to the boil and pour over parsley
with a bar or stick blender and stir through egg. Season well, pour into terrine mould, cover with foil and place in a water bath.
Bake for 35 minutes or until just set in the middle. When cool, spread on baguette slices, top with two anchovy fillets and drizzle with a little extra-virgin olive oil.