Neapolitan Anchovy Sauce
Neapolitan anchovy sauce is a quick, creamy sauce that suits fish, meat or vegetables. It comes from Emily Waters' early Italian cookbook The Cook's Decameron. Pounded anchovy gives it savory depth, while fennel, marjoram and a faint pinch of cinnamon set it apart from a plain cream sauce. The bones of the fish you are serving go into the pan, so the sauce tastes of the dish itself.
Instructions
Wash the anchovies in a little vinegar, then remove their bones. Pound the fillets with the chopped fennel and the pinch of cinnamon in a mortar and pestle.
Stir in the parsley and marjoram, a squeeze of lemon juice, the flour and the boiled cream. Add the bones of the fish you plan to serve the sauce with.
Press the mixture through a sieve into a pan and add the split garlic clove. Bring it to a boil.
If the fish was baked in the oven, stir in a little of the liquor it cooked in. Take the garlic out before serving.
If you have no anchovies, caviar, pickled tunny or another pickled fish can take their place.
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