Fishies Again

A few weeks ago Stephanie (Dispensing Happiness) and her husband and son and Marianne (The Unemployed Cook) and her husband got together for dinner here. We all cooked and, as expected, the food and company were excellent. A good time was had by all.

Marianne made some delectably sweet braised leeks and a couple of weeks later I was still thinking about them. Unfortunately she was out of town by then and I couldn’t get her recipe, so I cast around for another recipe and found one using what has become one of my favorite additions to vegetables: anchovies.

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Leeks With Anchovy Butter

6 ea thin leeks — trimmed, halved lengthwise, and washed
4 tbsp butter — softened
4 ea anchovy fillets — drained and rinsed
1 tbsp minced parsley
1 tsp minced basil
1 tbsp finely chopped shallot
1 tsp lemon juice
salt and ground black pepper to taste

Heat oven to 450F. Bring a large pot of salted water to a boil.

In a small bowl, combine all ingredients except leeks and mix thoroughly — mashing on anchovies to break them up.

Tie the leeks into two bunches using cooking twine, add the leeks to the boiling water, and cook until tender — about 7 minutes. Immerse in ice water to stop the cooking and drain. Place leeks between towels and press out excess water. Place cut-side up in a large baking dish.

Spread the butter mixture over the cut sides of the leeks and bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

Recipe originally appeared in New York Times.

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