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Food

Alanna Sapwell's cucumber gribiche white anchovies

Preparation time
15 minutes
Cooking time
8 minutes
Serves
20

Alanna Sapwell's Cucumber gribiche white anchovies recipe has delicate yet complex flavours in this dish and pairs well with a Sparkling white with similar characteristics. A vintage style or layered NV would be a mouth-watering match.

Ingredients 

1pkt small cucumber (qukes)

10 pickled white anchovies 

Gribiche

2 large free range eggs

1 teaspoon Dijon mustard

1 teaspoon hot English mustard

1 tablespoon white wine vinegar

100ml neutral oil (vegetable/grape seed)

Small hand full of tarragon

Small handful of chervil

2 tablespoons capers in vinegar 

2 tablespoons chopped cornichons

Begonia flowers or herbs to garnish


Recipe by Alanna Sapwell

Photography by Cory Rossiter 

Method

1. Boil the eggs for 8 mins. Drain, cool and peel.

2. Slice the eggs in half. Pop out the yolk. Slice the whites and set aside.

3. Mash the yolks up with the mustards and vinegar, then whisk in the neutral oil to emulsify. Add chopped herbs, capers and cornichons to the mix.

4. To assemble – cut the cucumber in half length ways and scrape out centre with a small spoon.

5. Spoon in gribiche mix then place 2-3 slices of egg whites on one side and pickled anchovy on the other side. Top with something fresh – I prefer begonia flowers or shiso.

 

Wine Match

Sparkling white

Food
Preparation time
15 minutes
Cooking time
8 minutes
Serves
20

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