Pissaladière and pichade from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 28) by Josh Niland

  • bay leaves
  • sour cream
  • garlic
  • whole star anise
  • white sugar
  • tomatoes
  • plain flour
  • butter
  • fresh sardines
  • brown onions
  • ground Espelette pepper
  • Ligurian olives
  • rosemary sprigs
  • sea salt flakes
  • extra virgin olive oil
  • garum
  • thyme sprigs
  • EYB Comments

    Pastry dough calls for frozen flour and butter. You may use the garum on page 257, and can substitute with fish sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pastry dough calls for frozen flour and butter. You may use the garum on page 257, and can substitute with fish sauce.

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