One of my favorite restaurants is Movida in Melbourne (especially the Original). Their signature dish is anchovies on a crouton with a smoked tomato sorbet. This dish is unashamedly inspired by that masterpiece.
I have tried a few ideas inspired by this wonderful dish. This one worked well, and was easy, though a little time consuming if you don’t have an ice cream maker. As a garnish I used balsamic pearls which I had on hand. Of course other things work too… try radish sprouts or basil leaves with a drizzle of balsamic vinegar.
Roasted red pepper sorbet and anchovies on a crispy baguette
- 2 red peppers
- 1 large tomato
- salt and pepper
- a splash of tabasco sauce
- 1 tin of anchovies
- balsamic pearls (optional a drizzle of balsamic vinegar and a radish sprout would work too)
To allow time for roasting, cooling, and freezing, allow 4 hours for preparation.
Trim the red peppers and tomato, smear with olive oil, and roast at 180 degC of 50 minutes.
Allow to cool, then move the skin from the tomato, and as much skin from the peppers as possible. Season with salt and pepper, just a little because the anchovies are very salty.
Blend in a blender together with the juice of a lemon and a splash of tabasco, until smooth.
Put in a bowl and put in the freezer. Stir every 20 minutes until the consistency of a sorbet.
While the sorbet is freezing, thinly slice baguettes and brush with olive oil. Toast in the oven until crisp.
Arrange an anchovy on the baguette slice, spoon in some red pepper sorbet, and top with the balsamic pearls.
Serve immediately, before the sorbet starts melting.