The Pissalat
Originating from Nice, this timeless Provençal condiment was traditionally crafted from sardine and anchovy fry. It was key for flavoring the bread dough of pissaladière—hence the name. Modern versions rely on salted anchovies and shine with appetizers, fish, or cold cuts.
For a 200g jar:
2 small salted anchovies (100g each), 5-6 cloves, 2 bay leaves, 3 sprigs thyme, 12 black peppercorns, olive oil.
Rinse anchovy fillets thoroughly in cold water to desalinate, then drain and pat dry. In a stone mortar, combine spices and herbs while desalting.
Pound into a fine powder—opt for whole cloves and peppercorns, skipping pre-ground spices.
Incorporate anchovies gradually, pounding while drizzling olive oil to a creamy texture: smooth yet not runny or overly thick. Blend into mayonnaise or beurre blanc for poached or pan-fried fish.
