Name: Ortiz anchovy and nasturtium sandwich, Montpellier butter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 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

Ortiz anchovy and nasturtium sandwich, Montpellier butter

Australian Gourmet Traveller recipe for Ortiz anchovy and nasturtium sandwich, Montpellier butter by Moon Under Water in Melbourne.

Serves 6

Prep

30M

Cook

15M

Total

45M

“This snack started off served without anchovies. It was originally served alongside oysters. We added an Ortiz anchovy because we believe almost everything tastes better with an Ortiz anchovy,” says McConnell.

Ingredients

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

Method

Main

1.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.

2.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.

Nasturtium leaves are available from select greengrocers.
This recipe is from the September 2012 issue of
.
Drink Suggestion: NV Equipo Navazos “I Think” Manzanilla, Jerez, Spain. Drink suggestion by Campbell Burton
Notes