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Recipe : ** Pissala

Pissala
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Course:
Condiment

Practical information

  • Prep time
    25 min
  • Cooking
    -
  • Difficulty
    Very easy
  • Pause
    720 h
  • Ready in
    720 h 25
  • Price
    Friendly budget
  • Rate:
             
 
Pissala (a Provençal name) is a Niçois salt-fish paste, used especially for pissaladière.The classic recipe calls for blanchaille [palaïa], which are tiny fish from the Mediterranean. A common substitute is the salty anchovy, easier to obtain and to work with.
 

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
fish, work, tea

Recipe's Ingredients

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  • clove
  • thyme
  • pepper grains
  • laurel
  • olive oil
  • 2 kg blanchaille or 1000 anchovy
  • 500 g salt

  • Recipe preparation steps

  • 1
    Gut and clean the blanchaille.
  • 2
    Put the ingredients in layers in an earthenware jar (terrine), as follows: a layer of fish (2-3 cm), a layer of salt, a few nails of clove, thyme, laurel and some pepper grains. another layer of fish and the corresponding layers of spices and herbs. repeat the layers to the top of the jar, finishing with a layer of salt and herbs on top.
  • 3
    Put the jar away in a cool place for a week.
  • 4
    Days 8-30: Remove the surface oil with a ladle. Use a wooden spatula to stir the mixture thouroughly to the bottom of the jar, let sit for another day.
  • 5
    Day 30: Force the sauce through a sieve into a deep bowl, removing all the lumpy bits of fish and herbs. Pour a thin covering of olive oil over the surface of the purée mixture.
  • Ready !