Nicomedes' Anchovy
Submitted by Cookie069
Nicomedes’ anchovy, an ancient Roman culinary trick: blanched turnip slices shaped like anchovy filets, dressed with olive oil, salt, and poppy seeds to mimic fish without fish. Brilliant vegetarian party piece.
YIELD
8 servingsPREP
10 minCOOK
3 minREADY
20 minOne of the cleverest dishes in the ancient cookbook of Apicius, attributed to a cook named Nicomedes who famously tricked his master with this fishless “anchovy” from a humble turnip. It’s a culinary joke with serious technique: thin slices of turnip blanched just until tender, cut to mimic anchovy filet shape, coated in olive oil and salt, then dusted with poppy seeds to imitate the dark spine-speckled appearance of cured anchovies.
The magic is in the salt and oil. Salted liberally and slicked with good olive oil, the turnip takes on a briny, umami-rich quality that genuinely reads as seafood on the palate. Poppy seeds stick to the oil-coated surfaces, cementing the visual deception.
Blanch briefly, the turnip needs to stay firm with just a hint of tender give. Overcooked and mushy ruins the illusion and the bite.
Pro Tips
- Use a very sharp knife or mandoline to slice the turnip thin and even, uniformity sells the look.
- Ice-bath the blanched slices immediately to stop cooking and keep them crisp.
- Let the salted, oiled turnips sit 10 minutes before serving, the salt draws out moisture and concentrates flavor.
- Use flaky sea salt for better texture and mouthfeel.
Variations
- Add a splash of white wine vinegar or lemon juice for brighter acidity.
- Top with capers for extra briny authenticity.
- Arrange on toasted bread with butter for a mock anchovy crostini.
Ingredients
Directions
1) Trim and peel the turnip, then slice it into thin pieces which are shaped like anchovy filets.
Drop the pieces into rapidly boiling water and boil for 3 to 5 minutes, until they are tender but not too soft.
Drain.
2) Arrange the turnip pieces neatly on a plate.
Pour the oil over them, making sure all the surfaces of the turnips are covered.
3) Salt the turnips liberally, then sprinkle on the poppy seeds carefully, covering all the exposed surfaces, but keeping the poppy seeds on the “anchovies” only.
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