Ortiz anchovy and nasturtium sandwich, Montpellier butter

AT A GLANCE

  • Serves 6 people

  • 12 thin slices light rye bread
  • For brushing: olive oil
  • 12 Ortiz anchovies, at room temperature
  • 24 small nasturtium leaves (see note)
  •  
  • Montpellier butter
  • 2 tbsp (firmly packed) each chervil, tarragon and flat-leaf parsley
  • 2 tbsp (firmly packed) each coarsely chopped watercress and spinach
  • 125 gm softened butter
  • 30 gm capers in brine, drained
  • 15 ml mild olive oil
  • 3 cornichons
  • ½ soft-boiled egg
  • ½ golden shallot, finely chopped
01   For Montpellier butter, blanch herbs, watercress and spinach until just wilted (30 seconds; see cook’s notes p234), drain, refresh, drain, squeeze out excess moisture. Process with remaining ingredients in a food processor until well combined (2-3 minutes), season to taste, refrigerate until required. Bring to room temperature before using. Makes about 1 cup.
02   Preheat oven to 160C. Trim bread slices into 2cm x 10cm fingers, place on an oven tray lined with baking paper, brush with olive oil and bake until crisp and lightly toasted (10-12 minutes). Cool to room temperature, then spread generously with Montpellier butter, top each with an anchovy and 2 nasturtium leaves, season with freshly ground pepper and serve.
Note Nasturtium leaves are available from select greengrocers.

This recipe is from the September 2012 issue of Australian Gourmet Traveller.

Recipe:

ANDREW MCCONNELL , JOSH MURPHY, MOON UNDER WATER, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

NV EQUIPO NAVAZOS “I THINK” MANZANILLA, JEREZ, SPAIN. , suggested by CAMPBELL BURTON

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