Anchovy Toast

Prep time: 30 min to prepare, but two days due to certain elements needing to stand over night.

Cooking time: 20 min

Ingredients: 

1 Loaf Ciabatta sliced thinly and toasted just before use.

Tempura Fried Pilchards

½ tin Lucky Star Skinless and Boneless Pilchard Fillets, drained. 

Wash and dry the tin as it will be used for your plating.

100g Cake flour

½ packet Dry yeast

120ml Water

Salt to taste

500ml Sunflower oil for deep frying

Pilchard Snow

½ tin Lucky Star Spicy pilchards.

50ml Sunflower Oil

1 cup Tapioca Flour

Mushroom Espuma Mousse

100g button mushrooms

10ml sunflower oil

25ml Dry white wine

100ml Fresh cream

Pickled Onion

10g baby onion halved

250ml red wine

10ml red wine vinegar

Method

1. For the snow decant the tin of Lucky Star Spicy pilchards into a small pot with the oil. Bring to heat, remove from the stove. Once cooled down cover and leave in the fridge over night. Strain the mixture through muslin cloth so you are only left with the oil, and bring back to heat. Whilst still whisk in the tapioca flour until a crumb like texture is formed. Keep in a covered container and store in the freezer till ready to use.

2. For the mushroom espuma dice your mushrooms and place in a small pot with hot oil. Fry off until the mushrooms have taken on a nice caramelized colour then add your red wine a seasoning to taste. Add your cream and bring to the boil. Remove from the heat and blend until smooth, pass through a fine mesh sieve and into the espuma canister. Add one cartridge of CO2, remove and add another cartridge. Leave in the fridge over night. Shake well before use.

3. To prepare the pickled onion; cut the onion in half from the head to tail, remove the outer skin and place in a small pot with the red wine and red wine vinegar. Bring to the boil and remove from the heat. Cover with plastic wrap and let the onion sit in the pickling liquid for at least 24 hours.

4. To make the tempura batter whisk your flour, yeast seasoning and water together, creating a smooth, slightly runny batter. Place your oil in a small pot and put on a high heat Dust your Lucky Star Skinless Pilchard Fillets in flour evenly on both sides and then carefully dip into the batter, making sure to fully & evenly coat the entire fillet. Place into the hot oil. Once the one side has taken on a nice golden brown colour turn the fillets over to evenly fry. Remove from the oil with a slotted spoon and place on a tray with some kitchen towel in order to drain the excess oil.

5. To assemble, shake the espuma well and gently squeeze on the trigger to create a mound with the mushroom mousse in one corner of your clean, dry Lucky Star Skinless Pilchard Fillets tin.

Use a teaspoon and spoon out your Lucky Star Spicy pilchards snow across the inside of the tin. Drain your baby onions and pull the florets apart. Carefully place them around the inside of the tin. Add your tempura Lucky Star Skinless Pilchard Fillets and lastly your toasted ciabatta. Serve immediately.