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Sage leaves filled with anchovies fried in batter

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Ingredients for 1 servings:

  • 50 g flour
  • ⅛ liter white wine, dry
  • 1 tbsp olive oil
  • some salt
  • 1 egg white
  • 32 leaves of sage, large, preferably with stem
  • 8 anchovy fillets, marinated in oil
  • Fat, for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

small snack with wine

Mix flour, salt, wine, and oil into a smooth batter. Cover and let stand for about half an hour. Then fold in the stiffly beaten egg whites. In the meantime, drain the anchovy fillets and pat dry, removing any bones. Halve the fillets crosswise. Moisten one side of the sage leaves, place half an anchovy fillet between two leaves on the moistened sides, and press down firmly. Heat the oil. Dip the filled leaves in the batter and fry in the hot oil until golden brown on both sides. Drain on kitchen paper and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sage leaves filled with anchovies fried in batter