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

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read