White Anchovies and Parsley Mousse
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White Anchovies
and Parsley Mousse


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

Cooking Directions:

Preheat oven to 320F.  Slice baguette into 12 1/2 inch centimeter thick slices on an angle.  Place on a baking tray, drizzle with olive oil, season and bake until crisp and golden for 10 minutes.  Reduce oven to 285F.   Line a terrine mold with cling film.  Blanch parsley in boiling water, refresh in iced water and squeeze out excess water.  Bring cream to a boil and pour over parsley with a bar or stick blender and stir through egg.  Season well, pour into terrine mold, cover with foil and place in a water bath.  Bake for 35 minutes.  When cool, spread on baguette slices, top with two anchovy fillets and drizzle with olive oil.