Boquerones

BOQUERONES

Pick-Up & Plating:
1) Generously butter both sides of a 1/2” cut Batard slice and place on plancha to cook, turning when first side is golden brown and removing when second is equally so.
2) While browning bread, prepare parsley salad with parsley leaves, lemon juice and EVO.
3) On a side plate, place the parsley salad and top with the toasted bread.
4) Spread the remoulade evenly across the bread, then top with the egg slices from edge to edge.
5) Evenly space the anchovies on top of the eggs
6) Dress with a drizzle of olive oil, pinch of salt, pepper and chives
7) Serve immediately

ANCHOVIES: at different times, the anchovies may vary in size. The picture shows 4 large filets. If the fillets are smaller, serve 3 sets of 2 connected small filets

Ingredients:

1 ea. Slice, bread - model bakery batard
2 tbsp butter, unsalted
1 c. parsley, leaves
1 tsp lemon juice
1 Tbsp EVO
3 Tbsp remoulade
1/2 ea. hard boiled egg, sliced
4 ea. anchovy, white (marinated)
Pinch salt, pepper, chives
Olive Oil