We are not vegan, nor vegetarian..but we do like food. Their is a shortage of anchovies right now and I gave it a try..double recipe right aways...and wow !!! Excellent recipe ! That I will also share with my non omnivor friends !! Beautiful, thank you so much.
Plus j'ai aussi fais v'la 3 mois ta recette de moutarde de dijon provencal...ahhh la meilleure et pis je fais de la moutarde depuis bien de années. A++
I've not eaten anchovies for nearly 40 years but they really are the one thing that I miss from my meat eating days. I sometimes hold jars up in supermarkets and salivate at the thought of their ocean-y salinity. So thanks for this recipe, I'm very much looking forward to trying out. 😋
Dude, this is one of those "trust the process" kind of recipes. I saw those slices of eggplant and lowered expectations, but you made them look incredible. I will try making them and will make a jar for my grandmother as well. Back when I worked at her restaurant, 10 years ago, every morning she used to make a breakfast spread for me, my aunt and her. A lemony salad, anchovies, bread, spicy and oily paprica spread, avocado. Been vegan for like 8 years now and I can almost taste that anchovies saltiness.
Wow! This is incredible. Anchovies are used in a number of Mediterranean dishes and I have been leaving them out for so many years since I turned vegan. I can’t wait to make them. Thank you so much for this brilliant recipe ❤
I add just a few broken raw cashews to this- I feel it elevates the dish considerably. :) Beautiful tip to add fax oil, thank you again. Binging on your work here on the YT
Thank you for this recipe, I will try it this weekend! I am tempted to swap some of the olive oil for flaxseed oil (I'm thinking a tsp worth) for extra fishiness and extra omega 3 and 6
@@chezlionel-t6r Thanks! I tried it today: I replaced 1tbsp olive oil with 1 tbsp Flaxseed oil. I admit I did put less salt because I don't like things to be too salty. It came out really well! Thank you so much for sharing this lovely recipe.
J'aime pas tellement les anchois salés donc je serai ravie d'essayer ta recette car j'adore les aubergines. (Oui, je te tutoies car je suis une de tes potes. ^ ^)
Quelle surprise! j'ai reconnu ton fils! Si c"est le sel que tu n'aimes pas, mets en moins et goute, et ajuste. le gout de l'aubergine disparait quand les "anchois" on été marinés avec le mélange algues/ câpres. Essaies, tu verra bien : )
Cc, merci pour la musique provençale avec le pipeau il manquait les "tambourinaïres". Excellent substitut aux anchois à base de produits végétaux ! Si vous êtes sur Singapour, savez vous quil y a une entreprise en Malaisie qui produit du poisson à base de produits végétaux, je ne pourrai pas vous dire le nom malheureusement je l'ai égaré.
Les fifres sans les tambours. Ça ne plaisait pas trop, peut être trop aigu. Je ne suis pas à Singapour mais j’y vais parfois. Je vais me renseigner sur ce poisson végétal. C’est très intéressant à découvrir.
Thank you for your lovely recipe, but shouldn't we blanch or somehow "cook" the eggplant/aubergine strips before marinating them? I tried the recipe in this video, but I got the best results by adding a step to the process where I blanch the aubergine/eggplant strips for 2 minutes (between the steps of salting and marinating).
@@evileyelash8094 Wow! That's great! I hope you had a blast! Did you sort out your issue with the Anchovies? Didn't you forget to salt them before letting them release their water? Generously. The salt will cook them and make them soft. They turn brown because of oxidation.
@@chezlionel-t6r Your Pissaladière is the best I've ever tried, because it was perfect in every way! Thank you for asking, and yes I salted the aubergines and let them sit overnight. I then squeezed out the water for 4 minutes. Tomorrow I'll go to the farmer's market for a higher quality Aubergine and maybe that will help :) They always say third time lucky, so I'll try one more time :)
So many recipes call for vinegar and it completely destroys the end product in my opinion because anchovies are NOT supposed to taste sour! Your recipe is way better in my opinion! 😊
Yes, I agree. That’s a strange addition to achieve a fishy flavour. This recipe works very well. I saw someone using it and adding the juice of the cappers. That would achieve the same result as adding vinegar. It’s not necessary at all and it’s not an improvement.
We are not vegan, nor vegetarian..but we do like food. Their is a shortage of anchovies right now and I gave it a try..double recipe right aways...and wow !!! Excellent recipe ! That I will also share with my non omnivor friends !! Beautiful, thank you so much.
Plus j'ai aussi fais v'la 3 mois ta recette de moutarde de dijon provencal...ahhh la meilleure et pis je fais de la moutarde depuis bien de années. A++
Wonderful! I’m glad that you found an alternative to real anchovies that satisfies your taste buds !
Have you tried them on pizza? Just curious on what the texture is like
I've not eaten anchovies for nearly 40 years but they really are the one thing that I miss from my meat eating days. I sometimes hold jars up in supermarkets and salivate at the thought of their ocean-y salinity. So thanks for this recipe, I'm very much looking forward to trying out. 😋
You will be surprised by this recipe! raw or cooked, it really brings that fishy flavour to the dishes!
Dude, this is one of those "trust the process" kind of recipes.
I saw those slices of eggplant and lowered expectations, but you made them look incredible.
I will try making them and will make a jar for my grandmother as well. Back when I worked at her restaurant, 10 years ago, every morning she used to make a breakfast spread for me, my aunt and her. A lemony salad, anchovies, bread, spicy and oily paprica spread, avocado.
Been vegan for like 8 years now and I can almost taste that anchovies saltiness.
I appreciate that!. If you follow the steps, you will obtain a very surprising result, that mimics real anchovies flavours.
These are marvelous! And yes, as far as I can tell, these tastes remarkably like anchovies.
Right? its an amazing replacement!
@@chezlionel-t6r And I used them to make your Onion Tart. It was fantastic! Are the black olives you used dry salted or oil based?
The look of these anchovies is incredible. What a fantastic idea to use aubergine! Can't wait to try!
The look is bluffing, right. Wait until you taste them!
Great idea! I like short videos, too.
Glad you like them! I just posted a new short!
Wow! This is incredible. Anchovies are used in a number of Mediterranean dishes and I have been leaving them out for so many years since I turned vegan. I can’t wait to make them. Thank you so much for this brilliant recipe ❤
Wonderful! You made my day!
I add just a few broken raw cashews to this- I feel it elevates the dish considerably. :)
Beautiful tip to add fax oil, thank you again. Binging on your work here on the YT
Thanks for sharing! Cashew is an interesting add up.
Brilliant. Thank you!
You're very welcome!
These look amazing!
They are. They really do the trick!
Genius!
Thanks!!!
Thank you for this recipe, I will try it this weekend! I am tempted to swap some of the olive oil for flaxseed oil (I'm thinking a tsp worth) for extra fishiness and extra omega 3 and 6
Absolutely! I discovered after filming that recipe that flaxseed oil had that fishy taste.
@@chezlionel-t6r Thanks! I tried it today: I replaced 1tbsp olive oil with 1 tbsp Flaxseed oil. I admit I did put less salt because I don't like things to be too salty. It came out really well! Thank you so much for sharing this lovely recipe.
So the jar must be always kept in the fridge, right? I've made a double batch today. I can't wait to try them. ;)
Hey! Wonderful! I keep them in the fridge, well covered with oil.
They would get better as they age
@@chezlionel-t6r Thank you! I've tried one today and the taste is really great.
Genius
Thanks! It’s a game changer
J'aime pas tellement les anchois salés donc je serai ravie d'essayer ta recette car j'adore les aubergines. (Oui, je te tutoies car je suis une de tes potes. ^ ^)
Quelle surprise! j'ai reconnu ton fils! Si c"est le sel que tu n'aimes pas, mets en moins et goute, et ajuste. le gout de l'aubergine disparait quand les "anchois" on été marinés avec le mélange algues/ câpres. Essaies, tu verra bien : )
@@chezlionel-t6r Ok, chef Io! De gros bisous et bravo pour tes vidéos, elles sont top.
Cc, merci pour la musique provençale avec le pipeau il manquait les "tambourinaïres".
Excellent substitut aux anchois à base de produits végétaux ! Si vous êtes sur Singapour, savez vous quil y a une entreprise en Malaisie qui produit du poisson à base de produits végétaux, je ne pourrai pas vous dire le nom malheureusement je l'ai égaré.
Les fifres sans les tambours. Ça ne plaisait pas trop, peut être trop aigu. Je ne suis pas à Singapour mais j’y vais parfois. Je vais me renseigner sur ce poisson végétal. C’est très intéressant à découvrir.
Greetings chef!
Please are you using regular olive oil or extra virgin olive oil?
Hi! Extra Virgin will give a deeper flavour. But regular olive oil can also do.
Thank you for your lovely recipe, but shouldn't we blanch or somehow "cook" the eggplant/aubergine strips before marinating them?
I tried the recipe in this video, but I got the best results by adding a step to the process where I blanch the aubergine/eggplant strips for 2 minutes (between the steps of salting and marinating).
Hi! no, if you do that the eggplants are going to suck up all the cooking water. And you want them to suck up the oil instead.
@@chezlionel-t6r
BTW, I've made your Pissaladière and Pan Bagnat recipes which I really enjoyed ♥
@@evileyelash8094 Wow! That's great! I hope you had a blast! Did you sort out your issue with the Anchovies? Didn't you forget to salt them before letting them release their water? Generously. The salt will cook them and make them soft. They turn brown because of oxidation.
@@chezlionel-t6r Your Pissaladière is the best I've ever tried, because it was perfect in every way!
Thank you for asking, and yes
I salted the aubergines and let them sit overnight. I then squeezed out the water for 4 minutes.
Tomorrow I'll go to the farmer's market for a higher quality Aubergine and maybe that will help :)
They always say third time lucky, so I'll try one more time :)
So many recipes call for vinegar and it completely destroys the end product in my opinion because anchovies are NOT supposed to taste sour!
Your recipe is way better in my opinion! 😊
Yes, I agree. That’s a strange addition to achieve a fishy flavour. This recipe works very well. I saw someone using it and adding the juice of the cappers. That would achieve the same result as adding vinegar. It’s not necessary at all and it’s not an improvement.
As a vegan that looks scary real hahahaha
Absolutely! And the taste is wonderful
Hello Lionel. 👋
Hello 👋
Cannot hear
You don't hear the sound at all?