Warm Anchovy & Buttered Leeks with Lemon Crumbs
Warm Anchovy & Buttered Leeks with Lemon Crumbs is a rich yet elegant Mediterranean-inspired dish where anchovy fillets melt into buttery olive oil, coating tender leeks with deep savoury flavour. Finished with golden lemon-garlic breadcrumbs for crunch and freshness, this simple recipe delivers bold umami taste using anchovy fillets in sunflower oil from Nicol Retailer. Perfect as a refined starter, side dish, or light main, it’s quick to prepare and full of comforting flavour.
Ingredients
Instructions
Prepare the Lemon Crumbs
- Heat 1 tbsp olive oil in a small pan.
- Add breadcrumbs and toast until golden and crisp.
- Remove from heat, stir in lemon zest and black pepper. Set aside.
Cook the Leeks
- In a wide pan, heat butter, olive oil, and anchovy oil over medium heat.
- Add garlic and cook gently for 30 seconds.
- Add leeks, stir to coat, then cover and cook gently for 15–20 minutes, stirring occasionally, until soft and glossy.
Add the Anchovies
- Add anchovy fillets to the pan.
- Stir gently until they melt into the leeks, creating a silky sauce.
- Season with black pepper (no salt needed).
Finish & Serve
- Spoon leeks onto a serving platter or shallow bowls.
- Sprinkle generously with lemon crumbs.
- Finish with chopped parsley or chives if desired. Serve warm.
Notes
This Warm Anchovy & Buttered Leeks with Lemon Crumbs recipe is designed to maximise flavour using anchovy fillets in sunflower oil, which naturally melt into the cooking fat to create deep umami richness without added salt. The gentle cooking method allows the leeks to become soft, sweet, and glossy, perfectly balancing the savoury anchovies.
Gluten-free variation:
To make this recipe gluten-free, simply use gluten-free breadcrumbs for the lemon crumb topping or omit the crumbs entirely for a naturally low-carb dish. Vegan variation:
For a vegan alternative, replace anchovy fillets with capers, white miso, or finely chopped olives to replicate the savoury depth, and use vegan butter or olive oil instead of dairy butter. This maintains the Mediterranean flavour profile while keeping the dish 100% plant-based. Serve warm as an elegant starter, flavourful side dish, or light main. Using premium ingredients from Nicol Retailer ensures the best texture, aroma, and overall taste.
To make this recipe gluten-free, simply use gluten-free breadcrumbs for the lemon crumb topping or omit the crumbs entirely for a naturally low-carb dish. Vegan variation:
For a vegan alternative, replace anchovy fillets with capers, white miso, or finely chopped olives to replicate the savoury depth, and use vegan butter or olive oil instead of dairy butter. This maintains the Mediterranean flavour profile while keeping the dish 100% plant-based. Serve warm as an elegant starter, flavourful side dish, or light main. Using premium ingredients from Nicol Retailer ensures the best texture, aroma, and overall taste.
Nutrition
Serving: 200g | Calories: 220kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Sodium: 700mg | Fiber: 3g | Sugar: 4g
