The fish is grilling on the griddle behind you. It will be magnificent, accompanied by this crushed, you say to yourself. Hey, it reminds you of that time when a friend used it in puff pastries with anchovies. It was amazing.
On toast as an aperitif, to stuff cocktail tomatoes, in puff pastry with anchovies, on fish en papillote...
- Green olives 38%, fennel 38%, extra virgin olive oil, capers, candied lemons 2%, garlic, spices, salt, acidifier: lactic acid. Vegetables: EU and non-EU origin
- Energy: 794kJ / 192kcal; Fat: 19g, of which fatty acids: 2.7g; Carbohydrates: 4.8g, of which sugars: 0.6g; Protein: 1.4g; Salt: 1.8g
Click here to see the sun pie recipe