Anchovy palombo
Instructions
In a large pan, heat 3 tablespoons of oil, place the slices of fish and cook them over medium heat for 7-8 minutes until they will hold.
Remove the meat from the heat and keep warm.
Reduce the cooking then, off the heat, add 2 tablespoons oil, lemon juice, anchovy paste, a pinch of salt and a handful of parsley.
Mix well and pour over trance palombo before serving.
Ingredients and dosing for 4 persons
- Trance 4 of p2 (trance from 150 g)
- 1 tablespoon of anchovy paste
- 5 tablespoons of olive oil
- 1 lemon (juice)
- Little of salt
- 1 handful of chopped parsley