World Gourmet Summit 2002

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Crispy Anchovy, Shiso Oil with Artichoke Salad
Presented by:David Senia

Serve 1
Ingredients

	Anchovy fillet
30g	anchovy fillet
1 pc	tomato bread

	Anchovy Tartare
10g	anchovy fillet, marinated
6g	anchovy tartare
10g	artichoke KG baby fresh

10ml	olive oil
5g	sour plum (Umeboshi) puree

10ml	lemon dressing
20ml	sauce bangoule ‘ anchovy’
5ml	shiso oil

1g	shiso leaf
1 bunch	shiso flower

Method:

Anchovy Fillet
In a pan, fry the anchovy fillet until crispy. Pan fry the tomato bread and set aside.

Anchovy Tartare
Using a plastic ring place the anchovy tartare in the center of the plate. Remove ring and surround it with marinated anchovy. Fill the ring with sliced artichokes. Tossed in lemon dressing and fried anchovy.

Drizzle sauce bangoule and shiso oil around the edges and over the fish.

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