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Peel the avocados and cut them in eight, from top to bottom. Cook them in a saucepan with boiling salted water, for 1 minute. Have your fishmonger fillet the anchovies. Let them marinate for 4 to 5 minutes in 100 g salt and 10 g sugar, then wash carefully under a trickle of water. Soak for 5 minutes in a lemon and olive oil vinaigrette with a dash of ginger powder.
How to serve
Elegantly arrange on plates: first the mixed greens, then the avocados. Top with the anchovy fillets, sprinkled with a few fennel seeds and fronds of dill, drizzle the rest of the lemony oil marinade over all the ingredients.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
