Pissala (a Provençal name) is a Niçois salt-fish paste, used especially for pissaladière.
Preparation: 1 month
Used with: fish, cold meats, appetizers (on toast), pissaladière.
Note: 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.
2 kg blanchaille *Either
1 kg anchovy *Or [anchois]
500 g salt [sel]
olive oil [huile d'olive]
pepper grains [poivre]
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.
|Conversions||30 g = 1 oz = 2 Tbs||180 g = 6 oz = 3/4 cup|
|1 kg = 2.2 lbs||1 lt = 1.06 qt||60 g = 2 oz = 1/4 cup||225 g = 8 oz = 1 cup|
|0.45 kg = 1 lb||0.95 lt = 1 qt||115 g = 4 oz = 1/2 cup||450 g = 16 oz = 1 pint|