Marion Mailaender’s recipe

Ingredients

• 1 can of anchovies in oil
• 1 glass of wine vinegar
• 1 small clove of garlic
• 4 sprigs of parsley
• 1 C. to c. capers
• 1 half a lump of butter
• olive oil

Aperitif anchovies

Take 1 can of good anchovies in oil. Drain them and let them marinate overnight in the vinegar. Drain the anchovies again and lay them out in a hollow dish. Crush the garlic clove in a little olive oil, add the capers and coarsely chopped parsley, cover the anchovies with this mixture and finish with a drizzle of olive oil. Let marinate for at least 1 hour and serve with toast.

Anchovy butter

Drain a tin of anchovies in oil (100 g). Crush them with a fork, then incorporate them into half a lump of soft butter, kneading well until the mixture is homogeneous. Optionally add a dash of lemon juice. Place the butter in a pretty ramekin and put it in the fridge for at least 1 hour.