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Anchovies with Green Bean Salad, Corn and Chard

Anchovies with Green Bean Salad, Corn and Chard
© Elisabeth Gangl
Home Food & Drinks Recipes Cooking Anchovies with Green Bean Salad, Corn and Chard

Anchovies with Green Bean Salad, Corn and Chard

Fish

A magnificent feast of a recipe from Croatian cuisine: fresh anchovies served with green bean salad, roasted corn on the cob and chard. Dig right in!

For the anchovies

Ingredients
800 g small fresh anchovies, cleaned and trimmed
150 g polenta
150 g plain flour

For the green bean salad

Ingredients
400 g green beans, trimmed
1/2 onion, finely chopped
vinegar
olive oil
salt
pepper

For the corn

Ingredients
2 corn on the cob
olive oil
salt

For the chard

Ingredients
400 g chard, trimmed
olive oil
salt
pepper

For the garlic dip

Ingredients
2 handful garlic
salt
olive oil

 

  • For the green bean salad, cook the beans in salted water for about 5 minutes until al dente, drain, refresh with cold water and drain again.
  • Prepare a marinade: combine the vinegar, olive oil, salt and pepper in a bowl. Add the green beans and onion and set aside.
  • For the chard, separate the leaves from the stalks. Cut the stalks into bite-sized pieces and sauté in a pan with olive oil for 5 minutes. Add the chard leaves and cook for a further 2–3 minutes. Season with salt and pepper and set aside. Keep warm. 
  • Fry the corn on the cob in the same pan in a little olive oil and season with salt. Keep warm.
  • Wash the anchovies thoroughly and drain well on paper towels. Mix together the polenta and flour on a plate. Toss the anchovies in the polenta and flour mixture to thorougly coat.
  • Heat 1cm olive oil in a large pan until hot. Add the anchovies and fry in batches until they are brown and crisp, adding more oil as needed. Remove with a slotted spoon and set aside to drain on kitchen paper. Keep warm.
  • For the garlic dip, finely chop a the garlic and place in a small bowl with the olive oil and salt. 
  • Serve all the elements at once with plenty of crusty white bread.
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