Brussel sprouts
Roasted Brussel sprouts, covered with a savoury anchovy dressing, crisp pancetta and chestnuts. The ultimate winter side dish.
Anchoïade (400g)
350g Water
160g Garlic (peeled)
425g Milk (whole)
5g Lemon Juice
60g Vegetable oil
30 Anchovies (good quality)
5g Vinegar (chardonnay)
Peel the garlic cloves. In a saucepan add the garlic together with water and milk. Simmer at a low heat until you have a thick paste.
To finish, make sure the garlic paste is chilled and blend it with anchovies, vinegar and lemon juice. After emulsified gradually add the oil like a mayonnaise.
Brussel sprouts
Pancetta
Walnuts
Anchoiade (from above)
Salt + Pepper
Fry the lardons, put to one side.
Prep and cook the sprouts in boiling salted water. Once cooked, drain and cook in the same pan as the lardons.
Mix everything together in a large dish and cover with anchoïade.
