Sprout and anchovy gratin with porcini crumb - delicious. magazine
This gratin, with the sprouts baked in anchovy-infused cream, will be the dark horse of your Christmas dinner. Just wait until you taste it...
Ingredients
- 500g brussels sprouts
- 50g tin anchovy fillets in olive oil
- 50g shallots, finely sliced
- 2 garlic cloves, crushed
- 2 bay leaves
- 50g pickled walnuts, roughly chopped, plus 2 tbsp of their vinegar
- 300ml white wine
- 250ml double cream
- 30g dried porcini mushrooms
- 150g white bread, whizzed into breadcrumbs
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