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Warm Anchovade with Radishes, Caesar Salad and Devilled Deep-Fried Whitebait

A sophisticated seafood platter featuring roasted garlic Caesar salad, warm creamy anchovade dip with radishes, and spicy deep-fried anchovies.

SeafoodSaladDeep-FriedEntertainingAnchovies
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
19.6g
per serving
78.4 g total
Fat
51.3g
per serving
205.2 g total
Protein
28.1g
per serving
112.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Flour
plain
CondimentsSauces
15
ml
Chardonnay Vinegar
5
ml
Dijon Mustard
1.25
ml
Worcestershire Sauce
Dairy
1
piece
Egg
yolk only, for Caesar salad
35
g
Parmesan Cheese
grated
1
piece
Egg
yolk only, for anchovade
110
ml
Double Cream
300
ml
Milk
Fruits
1
piece
Lemon
juice only
GrainsCereals
1
slice
Bread
thick slice country bread, cubed to 5mm
Liquids
30
ml
White Wine
for Caesar salad
110
ml
White Wine
for anchovade
NutsSeeds
1
piece
Garlic
whole bulb
1
sprig
Rosemary
leaves picked and finely chopped
4
piece
Garlic
cloves, roughly chopped
1
to taste
Black Pepper
freshly ground
1
tsp
Cayenne Pepper
plus extra for seasoning
1
to taste
Sea Salt
OilsFats
75
ml
Rapeseed Oil
30
ml
Olive Oil
extra virgin, for croutons
50
ml
Olive Oil
extra virgin, for anchovade
1
ml
Vegetable Oil
for deep-frying
Seafood
50
g
Anchovies
marinated in oil
60
g
Anchovies
marinated fillets in oil, roughly chopped
200
g
Anchovies
whole fresh
Vegetables
2
piece
Little Gem Lettuce
leaves separated
2
piece
Shallots
roughly chopped
2
bunch
Radish
English radishes, washed and trimmed

Method

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