Via Veneto

Ganduxer, 10-12-08021 BARCELONA

Tel: (93) 200 72 44/70 24

A stylish restaurant, noted for its flamboyant Belle Époque décor with modernistic overtones, Via Veneto is acclaimed for the excellence of its cuisine.

Marinated anchovies with black olives mousseline

1 lb. Fresh anchovies

* olive oil

* vinegar

* lemon juice

* salt and pepper

* chives

* seasonal lettuces

* 1 zucchini.

Black olive’s mousseline: 1 oz. tuna fish in olive oil

*3 oz. pitted black olives

* 1 oz. anchovies in olive oil

*dry bay

* thyme

* 1 oz. powdered almonds

* ½ cup olive oil.

• Clean the anchovies, remove bones, cut in filets and marinate for one hour in a vinaigrette of olive oil, lemon juice, salt, pepper and chives.

• Make a salad with an assortment of finely sliced seasonal lettuces. 

• Place them in a center of a plate, surround with thin slices of zucchini.  Dress with vinaigrette.

• Crush all the mousseline ingredients, strain through a fine strainer until a creamy paste is obtained.

• Place the marinated anchovies and portions of the black olive’s mousseline on top of the salad. 

• Finally add a little of the vinaigrette used to marinate the anchovies.

Information Source:  Great Chefs and Olive Oils From Spain. 
Provided by the Commercial Office of Spain - 405 Lexington Avenue NYC
Sponsored by ICEX (Institutio Español de Comercio Exterior)