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Panisses stuffed with anchovy
Marseille chef Louis Thomas shares his recipe for a Provençal speciality: panisses.
This recipe by Louis Thomas, chef of the Frangine restaurant in Marseille, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4 to 6
- Preparation time: 30 min
- Cooking time : 2 h 10
- Resting time: 12 h
Ingredients forpanisses
For the panisse
- 250 g chickpea flour
- 8 g salt
- Spice (paprika, saffron, spigol...)
- Olive oil
- Frying oil
- Butte r
For the anchovy sauce
- 100 g anchovies in oil
- 3 cloves garlic
- Juice of 1 lemon
- Sea fennel (or samphire or dill)
- 3 yellow onions
- salt and pepper
Steps for the panisses
- Prepare the panisses (the day before): bring 95 cl of water to the boil in a saucepan, add salt, spices and olive oil. Add the chickpea flour and, using a whisk, stir for 5 min over low heat to cook the dough. Blend for 1 min. Pour the dough onto a rimmed baking sheet that has been filmed. Chill overnight in the fridge.
- Cut the dough into 2.5 cm cubes and deep-fry at 180°C for approx. 4-5 min.
- Prepare the anchovy sauce: rinse the anchovies 2 or 3 times. Peel, slice and stew the onions in butter over a low heat for 2 hours.
- Blend the onions with the anchovies, garlic and lemon juice. Finely chop the herbs (criste, samphire or dill), mix and season. Pipe the cream into a pastry bag fitted with a fine tip.
- Finish: fill the panisses with anchovy and onion cream using the piping bag, serve with a fresh salad and enjoy with a bottle of chilled rosé and friends!
More info
- Frangine, 225 rue Paradis, 13006 Marseille 6
- 11/20 in the Livre des 109
- Read Gault&Millau's review of Frangine
