Lata's love affair with the Italian dish vitello tonnato (cold sliced veal with tuna sauce) started with a glorious one he had in Milan. These little anchovy crisps are just such a mouthful. Anchovy broth (stock) or Myeolchi Yuksu (멸치육수) is a very simple fish broth that adds a very clean and mild umami flavor to many Korean soup or stews. Maybe for you anchovies are a weird hairy fish that you prefer would stay far away from your pizza, and the idea of an anchovy crisp is gagworthy. This healthy fish recipe from chef Mike Lata is made with banded rudderfish, which is an amberjack--a species coveted in sushi restaurants, where it's known by its Japanese name, hamachi. But while this is a great recipe for anchovy fans, it can also be a good conversion recipe for the doubters. Whether you're starting with oil-cured anchovies, marinated anchovies, or Terrific anchovy recipes, from Gwyneth Paltrow's hot niçoise salad to grilled short ribs with anchovy vinaigrette. After cleaning the fish (remove the head and empty inside), wash it thoroughly and put it in a bowl and sprinkle with enough salt. Cover the … It may almost taste like nothing when you taste it by itself but it adds such a great depth of flavor to your dishes. ** Ingredients for Anchovy Pan Recipe ** Anchovy (the amount is optional) Cornflour; Liquid oil; Salt; Anchovy Pan Recipe Preparation.