canned anchovy image from http://www.bbcgoodfood.com
I’m not huge on fish. However, as a flavoring in other things, they’re delightful. Whether they’re in the form of fish sauce, amazing as a layer of flavor in South Asian foods yet alarming in their mode of manufacture, or a little bitty can of anchovies (which I do not put on pizza) mashed into a Caesar dressing, it’s hard to beat them. I have a Korean friend who introduced me to the delights of those teeeeeeny little whole fried fish, really small, maybe 2 inches long and as big around as a pencil, fried whole (eyeballs and all! scary!!) and in a bowl on the table. They aren’t the sort of thing I’d eat like popcorn while watching a movie but one or two in a bowl of rice with some kim chee and other yummies, they’re grand!
dried anchovies image from http://www.maangchi.com
So now, a tasty fish-included recipe. I lifted this from The Food Network website. It’s Emeril Lagasse’s Caesar dressing, and is easier to make than it looks. Just follow it exactly, especially the bit about boiling the eggs for 30 seconds. I don’t know why it’s important, but when I didn’t do it the dressing didn’t quite emulsify (turn to mayonnaise) like it should have. So do it. Also, I used a stick blender, not a whisk, because I am lazy. If you don’t have a stick blender, you could do it in a blender or food processor, I would think.
Creamy Parmesan Dressing:
2 large eggs, at room temperature
4 anchovy fillets, drained
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce (recommended: Emeril’s Kick it Up Red Pepper Sauce, I used Texas Pete’s)
Bring a small saucepan of water to a boil. Crack the eggs into the water and cook for 30 seconds. Drain.
Combine the anchovies, garlic, salt, and pepper in a small bowl and mash to a paste with a fork. Break the egg into the mixture and whisk to blend. Add the cheese, lemon juice, and mustard and whisk well. Add the olive oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and pepper sauces and whisk well to combine. Cover tightly and refrigerate until ready to use. (The dressing will keep refrigerated for up to 1 day.)
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