CookEat Recipe
Peppery Caper and Anchovy Sauce
A finely chopped uncooked caper, anchovy and parsley sauce with generous black pepper and olive oil.
Method
Steps
Step 1
Gather the ingredients: 2 tablespoons vinegar-pickled capers, drained; 2 whole salt-cured anchovies, cleaned and boned, or about 4 prepared fillets; 1 tablespoon parsley leaves, washed and dried; Half a teaspoon freshly ground black pepper, adjusted to taste; 60 ml olive oil; A few drops of wine vinegar or lemon juice, only if needed.
Step 2
Chop the capers, cleaned anchovy flesh and parsley together very finely. Put in a small sauce bowl.
Step 3
Mix in the black pepper and olive oil. Taste and add a few drops of vinegar or lemon juice only if it needs more acidity. The pepper should be noticeable, but adjust to taste.
Step 4
Serve with fully cooked poached or simmered fish. Keep the fresh sauce refrigerated at 4°C or colder until service and use promptly; this is not a room-temperature herb-and-oil preserve.
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