Anchovy cream from Provence

Anchovy cream from Provence

ingredients for 4 people:

3 Sardine fillets (from the can or the gloss)

50 g black olives

150 g tuna (in a can, Pickled in oil without vegetables)

2 Eßl. Capers

1 clove of garlic

2-3 Eßl, cold-pressed olive oil

black pepper, freshly ground

For garnish:

1 small tomato (about 60 g)

½ bunch of curly parsley

Fast • For guests

Per serving about:

1100 kJ / 260 kcal
12 g protein 22 g of fat
2 g of carbohydrates

Preparation time: about 20 Minutes

1. Die Sardellenfilets kalt abspülen und trockentupfen. Stone the olives. Drain the tuna and capers.

2. Finely chop all these ingredients with the clove of garlic. Then gradually crush in a mortar or puree in portions in a blender with a little olive oil. Stir in as much of the oil, that the cream is easy to spread.

3. Season the spread with pepper to taste. Wash the tomato and cut into thin slices. Wash the parsley, Pan dry and divide into small bunches.

4. Serve the anchovy cream garnished with the tomato slices and the parsley bunches. Without a garnish, the cream can be stored in the refrigerator up to 2 Keep for days. It goes well with baguettes.

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