Brussels sprout gratin with anchovy crumb

Name: Brussels sprout gratin with anchovy crumb
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 20 g unsalted butter; 1 large echalion shallot, finely sliced; 3 garlic cloves, crushed; 100 g jar anchovy fillets in olive oil, 40g roughly chopped, plus all the oil (cover the remaining anchovies with new olive oil to use at a later date); 300 ml double cream; 60 g parmigiano reggiano, finely grated; 1 lemon, zest good grating nutmeg; 2 tbsp extra virgin olive oil; 100 g fresh breadcrumbs; handful thyme, finely chopped (optional); handful rosemary or oregano leaves, finely chopped (optional)

This gratin has thinly sliced brussel sprouts in a creamy mixture, covered in a anchovy, breadcrumb and herb topping.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseAccompaniment
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

500g Brussels sprouts
20g unsalted butter
1 large echalion shallot, finely sliced
3 garlic cloves, crushed
100g jar anchovy fillets in olive oil, 40g roughly chopped, plus all the oil (cover the remaining anchovies with new olive oil to use at a later date)
300ml double cream
60g parmigiano reggiano, finely grated
1 lemon, zest good grating nutmeg
2 tbsp extra virgin olive oil
100g fresh breadcrumbs
handful thyme, finely chopped (optional)
handful rosemary or oregano leaves, finely chopped (optional)

Method

Trim any woody bases from the sprouts then shred very finely (use the shredding attachment on a food processor if you like). Set a large frying pan or saucepan over a medium-high heat. Add the butter, allow it to warm, then add the shallot and a pinch of salt. Soften for 5 minutes without colouring, then add 2 crushed garlic cloves and ¹⁄ ³ of the anchovy fillets with 1 tbsp of the anchovy oil. Cook for 90 seconds, stirring, until the anchovies begin to melt. Tip the sprouts into the pan and cook for 2 minutes, stirring occasionally, so that they’re bright and glossy.
Add the cream, parmesan and 100ml water; allow to bubble up and warm through for 1 minute. Take the pan off the heat and add the lemon zest, nutmeg and lots of black pepper. Decant into a low-sided, ovenproof sauté pan or casserole dish. Preheat the grill to high.
Wipe out the frying pan then add the remaining chopped anchovies, the remaining anchovy oil from the jar and the extra virgin olive oil. Cook over a low heat until the anchovies begin to melt. Add the remaining crushed garlic clove and remove the pan from the heat, leaving the garlic to soften and flavour the oil for 5 minutes, without burning. Stir in the breadcrumbs and herbs, if using, until golden, then distribute evenly over the top of the sprouts. To finish, put the dish under the grill for a few minutes until crisp, golden and heated through.