Anchovies with Sea Lavender

In the book Cooking with Seaweed and Salty Vegetables by seaweed enthusiast Toine Wilke, you’ll find delicious recipes featuring various vegetables from the sea. These anchovies with sea lavender are a wonderful combination of savory, briny and fresh.

Clarified butter is delicious with seafood and fish. Watch this video to see how to clarify butter.

Method

Heat the clarified butter in a frying pan over high heat. Coat the anchovies in the flour mixed with a little salt and fry them in the butter for 2–3 minutes per side, until golden brown.

Add the garlic 1 minute before the fish is done and fry along until the slices have turned a beautiful golden brown. Remove the fish and garlic from the pan and set aside.

Take a clean frying pan and let the butter foam over medium heat. Deglaze with the pastis, then add the sea lavender and parsley. Fry for 1–2 minutes.

Mix the anchovies and garlic with the sea lavender and parsley, and serve on a plate.

Garnish with lemon zest and season further with salt and pepper.

Title: Cooking with Seaweed and Salty Vegetables
Author: Toine Wilke
Publisher: Kosmos Uitgevers
Price: €17.50