Garniture à la Niçoise (Garnish for Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes tomatoes
- butter
- a touch of crushed garlic
- a pinch of chopped tarragon
- 10 anchovy fillets
- 10 black olives
- 1 spoonful capers
- 30 grammes Beurre d'anchois
- lemon
Instructions
- Peel and press 250 grammes of tomatoes.
- Sauté them in butter with a touch of crushed garlic.
- Add a pinch of chopped tarragon at the last moment.
- Add 10 anchovy fillets, 10 black olives, 1 spoonful of capers and 30 grammes of Beurre d'anchois.
- Finish with slices of lemon, peeled to the flesh and seeded.