and highly flavoured with garlic
and basil, and then baked in the
oven.
Here is Reboul’s recipe for
anchoïade. ‘Soak some fillets of
anchovies in water for a few
minutes to remove the salt. Place
them in a dish with some olive oil,
a pinch of pepper and 2 or 3 cloves
of garlic cut up. You can also add a
drop of vinegar. Cut the crust
lengthways off a whole long loaf,
about an inch thick, and cut this in
pieces so that there is one for each
guest; on each put some fillets of
anchovy, and put each slice on a
plate.