Grilled Anchovies With Roasted Garlic Croutons And Aioli

Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Eggs	French		1	Servings

INGREDIENTS

1	lb	Fresh anchovies or sardines
		or mackerel
2		Heads garlic, wrapped in
		foil and baked at 350
		degrees F for one hour
2		Eggs
4		Cloves garlic
		Juice of 1 lemon and
2		Lemons, in wedges
1	c	Extra virgin olive oil from
		Provence
		Salt and pepper to taste
1	T	Lukewarm water, up to 2
		tablespns
4		Pieces French bread

INSTRUCTIONS

Preheat grill or broiler.  Scale and gut anchovies (or sardines or
mackerel), leaving heads and  tails intact. Squeeze garlic heads
carefully to remove paste and set  aside.  To make aioli, place eggs
and garlic in a blender with lemon juice and  blend to mix. With
blender running, add oil in a thin drizzle to form  a thick emulsion.
Remove, season with salt and pepper and thin to  desired consistency
with 1 to 2 tablespoons lukewarm water.  Place anchovies on grill and
cook through, about 1 to 2 minutes per  side, and then remove to
plates. Grill bread and smear with garlic  puree. Place 1 slice of
bread on each plate and serve with lemon  wedges and aioli in center.
Yield: 4 as appetizer  Recipe by: MEDITERRANEAN MARIO #ME1A04  Posted
to MC-Recipe Digest V1 #993 by Sue <suechef@sover.net> on Jan  08, 1998

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