- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 12 fresh Cornish anchovy fillets, filleted
- olive oil, for frying
- sea salt
- 4-8 heads purple sprouting broccoli
- 4 duck eggs
- 1 tbsp English parsley, finely chopped
- lemon wedges, to serve
For the crab dressing
- 2 tsp Dijon mustard
- 1 clove garlic, crushed
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 3 salted anchovy fillets, finely chopped
- 1 tbsp brown crab meat, chopped
- 1 tbsp capers, chopped
- 3 shallots, finely chopped
1 For the crab dressing: mix the mustard and the crushed garlic in a bowl, add the vinegar and the oil and whisk until combined. Stir in the chopped anchovy fillets, then add the brown crabmeat, capers and shallots and mix well. Set aside.
2 Heat a griddle to very hot. Rub the anchovy fillets with a little olive oil, sea salt and freshly ground black pepper and place skin-side down on the hot griddle until cooked through.
3 Cook the broccoli in boiling water salted for 3-4 minutes.
4 Drain the broccoli and toss it straight in the crab dressing, adding a little of the cooking water to thin the dressing.
5 Boil the duck eggs for 6-7 minutes or until slightly runny. Drain, and peel them carefully.
6 To serve, put some of the dressed broccoli on each plate and arrange the anchovy fillets by the side. Top each serving with half a runny duck egg, sprinkle with parsley and serve with lemon wedges.
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