Chef's Recipes

White anchovy dakos

Australian Gourmet Traveller recipe for white anchovy dakos by David Tsirekas from Xanthi in Sydney.

By David Tsirekas
  • Serves 8
  • 30 mins preparation plus drying, pickling
White anchovy dakos
White anchovy dakos

“I really enjoyed the white anchovy dakos at Xanthi and would love to get the recipe.”
J Artemis, Edgecliff, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You’ll need to begin this recipe a day ahead.

Ingredients

  • 4 thick slices sourdough bread, cut into thirds
  • 2 vine-ripened tomatoes, coarsely chopped
  • 12 white anchovy fillets
  • To serve: extra-virgin olive oil and lemon wedges
Pickled fennel
  • 1 fennel bulb, shaved on a mandolin
  • 150 ml white wine vinegar
  • 150 ml extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1 tbsp each fennel seeds and coriander seeds, dry-roasted
  • ¼ cup each (loosely packed) flat-leaf parsley and coriander, coarsely chopped
Preserved lemon mayonnaise
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 100 ml each olive oil and vegetable oil
  • 20 gm preserved lemons, rinsed, flesh discarded, rind finely chopped

Method

Main
  • 1
    Place bread in a single layer on a tray in a warm place until it starts to dry out (overnight).
  • 2
    Meanwhile, for pickled fennel, combine fennel, vinegar, oil, garlic and dry-roasted spices in a non-reactive container, season to taste and refrigerate overnight for flavours to develop. Just before serving, drain fennel and toss through parsley and coriander.
  • 3
    For preserved lemon mayonnaise, whisk yolks, mustard and lemon juice in a bowl until pale (2-3 minutes). Whisking continuously, add oil in a thin steady stream until thick and incorporated then whisk in preserved lemon, season to taste and refrigerate until required.
  • 4
    Spread bread with preserved lemon mayonnaise, top with tomato, pickled fennel and anchovies, drizzle with oil, season to taste and serve with lemon wedges.

Notes

This recipe is from the January 2013 issue of .

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  • Author: David Tsirekas