The Pissalat
Originally, this Nice condiment was prepared with sardine and anchovy fry. It was used in particular to spread the bread dough of the pissaladière, hence the name of this one. Today, pissalat is the base of anchovies in brine. It goes well with appetizers, fish and cold meats.
For a 200g jar:
2 small anchovies in salt, 100g each, 5 or 6 cloves, 2 bay leaves, 3 sprigs of thyme, 12 black peppercorns, olive oil.
Thoroughly desalinate the anchovy fillets in cold water, then drain and pat them dry. While desalting the anchovies, combine the spices and herbs in a stone mortar.
Pound the mixture of spices and herbs until they are reduced to powder. Avoid powdered pepper and already powdered cloves.
Gradually add the sponged anchovies and mash them as you go, adding a little olive oil in a trickle until the desired consistency. The pissalat should be quite creamy, but not runny or too pasty. You can then add it to mayonnaise or white butter to accommodate poached or pan-fried fish.
