GRILLED ANCHOVIES

INGREDIENTS (to serve 10)

30 whole anchovies
10 cloves garlic
1 dl mild olive oil
20 canned
Basque chilli peppers
5 canned gherkins
2 sprigs parsley
Cider alioli
0.5 bottles natural cider
1 clove garlic, blanched
2 egg yolks
1 small fresh egg
0.5 litre sunflower oil
0.5 litre mild olive oil
Salt
Cider reduction
0.5 litre natural cider
50 gr sugar
Garnish
1 Granny Smith apple
1 sprig chervil

PREPARATION

Remove the heads and tails from the anchovies. Open up and remove the bones. Cut the garlic into very thin slices, brown slowly in olive oil to make crisp chips. Crush the chips into a coarse powder. Cut the Basque chilli pepper into rings and the gherkins into thin slices the same size as the anchovies. Chop the parsley. Reduce the cider for the alioli until just a few spoonfuls are left. Beat the alioli using a kitchen robot and starting with the egg yolks and egg, the blanched clove of garlic and the cooled, reduced cider. Gradually form an emulsion with the two types of oil. To make the cider reduction, cook over a low heat until the consistency of a thick syrup.

TO SERVE

Arrange a gherkin slice on top of each of the anchovies. Top with chilli pepper rings, salt, black pepper and a little olive oil. Cook quickly under the grill. Top with the fried garlic and chopped parsley. Serve on a dish brushed with the cider reduction and garnish with diced apple and cider alioli. Decorate with chervil leaves.