Name: Anchovy Mousse with Sesame Grissini
Total time: 2 h
Yield: 6
Ingredients: 100g anchovy fillets in olive oil; 100g unsalted butter, soft; 200g béchamel sauce, cold; Pepper; 25cl milk; 40g flour; 40g unsalted butter; Pepper; Nutmeg; 450g flour T65; 15g fresh baker's yeast; 250g water, warm; 10g salt; 60ml olive oil; Sesame seeds

Anchovy Mousse with Sesame Grissini

Serves: 6

Time: 2 hours

Difficulty:

Published on : 2 Mar. 2013

Author: Chef Philippe

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Ingredients for 6:

For the anchovy mousse:
100g anchovy fillets in olive oil
100g unsalted butter, soft
200g béchamel sauce, cold
Pepper

For the béchamel sauce:
25cl milk
40g flour
40g unsalted butter
Pepper
Nutmeg

For the grissini:
450g flour T65
15g fresh baker's yeast
250g water, warm
10g salt
60ml olive oil
Sesame seeds
Utensils:
Non-Stick Aluminium Baking Sheet - 40 x 30cm - Exal

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Method for Anchovy Mousse with Sesame Grissini:

Before starting this Anchovy Mousse with Sesame Grissini recipe, make sure you have organised all the necessary ingredients.

Mix the yeast in warm water.

Combine the flour and salt.

Shape the flour into a fountain.

Add the water and yeast mixture in the centre...

... followed by the olive oil.

Work the dough with the fingertips, gradually incorporating the flour.

Knead the dough on a floured worktop for 10 minutes.

With the fingertips, shape the dough into a rectangle (30x40cm) and place on a baking sheet.

Let rise for 1.5 hours in a warm place.

Steep with warm water...

... over the whole surface.

Sprinkle the surface with sesame seeds (or poppy seeds).

Using a knife, cut the dough into strips (2cm wide, 20-25cm long).

Work the dough strips by rolling with your hands on a floured worktop.

Place the strips on a baking sheet, slightly greased.

Preheat the oven to 200°C (gas 6) and bake for 15-20 minutes.

When golden, remove from oven and let cool.

For the anchovy mousse: Organise all the necessary ingredients.

Heat the milk.

In another saucepan, melt the butter.

Add all the flour in one go.

Combine with a whisk and cook the white roux for a few minutes.

The colour of the preparation should remain pale, hence the name 'white roux'. Watch the cooking closely, as the roux should not brown.

Add the hot milk...

... and bring to a boil until thick. Season with pepper and nutmeg. Do not add salt!

Transfer the sauce into a recipient and let cool.

Drain the anchovy fillets and place in the mixer bowl.

Finely mix the fillets.

Add the softened butter. Mix...

... and add 200g of cold béchamel sauce.

Mix again until you reach a very fine consistency. Adjust the seasoning if needed. It is essential not to add salt, as the anchovy fillets are already very salted.