Grilled Cornish Anchovy with Crab Dressing

Tom Pembertons dish of fresh anchovies and broccoli in a piquant dressing makes a wonderful lunch or light supper
Grilled Cornish Anchovy with Crab Dressing
  • Rating:
  • 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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