Fishing for the perfect recipe: 7 great uses for anchovies

Anchovies tend to occupy the background of popular recipes (think pizza and Caesar salad), but these seven ideas bring its unique flavour to the forefront.

1. To add a savoury flavour to tomato sauce, add one millilitre (1/4 teaspoon) anchovy paste or mashed anchovies per 250 millilitres (one cup) of sauce. Don't stop at tomato sauces. Anchovies are the secret behind the savouriness of many sauces, such as those in braised meats and vegetables.
2. For a one-of-a-kind twist on roasted chicken, slip a few anchovies under the skin before roasting. Or spread anchovy paste under the skin. The briny taste of the anchovies seasons the meat as it cooks, lending an incredible flavour boost.
3. To kick up the taste of tuna salad, stir in five to 10 millilitres (one to two teaspoons) anchovy paste. A squeeze of lemon juice also blends well with anchovy paste and balances the saltiness with acidity.
4. For more complex vinaigrettes, whisk two millilitres (1/2 teaspoon) mashed anchovy into the dressing. Taste the dressing before adding salt, as anchovies pack their own punch of sodium. You can even add anchovy to store-bought bottled dressing. Just pour the needed amount into a small bowl and whisk in the mashed anchovy.
5. For an Italian-style chicken salad sandwich, combine the following ingredients: 250 millilitres (one cup) finely chopped cooked chicken breast, four finely chopped hard-cooked eggs, 75 millilitres (1/3 cup) mayonnaise, 50 grams (two ounces) drained and chopped anchovy fillets, one small grated onion, one millilitre (1/4 teaspoon) freshly ground black pepper and a pinch of salt. Spread butter over your favourite sandwich bread and top with the chicken filling.
6. To give plain old couscous a more aromatic flavour, prepare 275 grams (10 ounces) instant couscous according to the package directions. Drain 175 grams (six ounces) roasted red peppers and cut into strips. Add to the couscous along with 45 millilitres (three tablespoons) chopped fresh basil, 45 millilitres (three tablespoons) grated Parmesan cheese, eight chopped anchovy fillets, the juice of 1/2 lemon, 30 millilitres (two tablespoons) extra-virgin olive oil, one minced garlic clove, 1/2 millilitre (1/8 teaspoon) salt and 1/2 millilitre (1/8 teaspoon) freshly ground black pepper.
7. To make a Mediterranean-style sauce for pan-fried fish, remove the fish fillets after frying and transfer to a platter to keep warm. Add 15 millilitres (one tablespoon) butter and 15 millilitres (one tablespoon) olive oil to the skillet, and cook until the butter melts. Stir in 22 millilitres (1 1/2 tablespoons) tiny, well-drained capers, three chopped anchovy fillets, 30 millilitres (two tablespoons) chopped fresh parsley and 30 millilitres (two tablespoons) fresh lemon juice. Cook for one minute over medium heat, then pour over pan-fried fish fillets. The anchovy, while not a dominant taste, adds an irreplaceable depth of flavour to the sauce.

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