Large waffles with courgette flower, anchovy purée and salad

For 4
Preparation: 20 minutes
Cooking: 20 minutes

Waffle pastry:
300 g flour
30 cl milk
3 eggs
1.5 sachets baking powder
2 tablespoons salt
50 g butter
4 twists of pepper
120 g courgette flowers

Anchovy purée:
75 g anchovy fillets
1 tablespoon wine vinegar
5 cl olive oil
1 clove garlic
Provence herbs or basil
Ground pepper

Fennel salad:
1 fennel
Juice of half a lemon
5 cl olive oil
100 g cherry tomatoes
Mesclun

 

Waffle pastry:
Put all the ingredients in a mixer and wait until you obtain a consistent dough.
Ideally leave to rest for at least 12 hours.

Preparing the anchovy purée:
Thoroughly remove the salt from the anchovy fillets by putting them under a little water for a few minutes.
Prepare the mix of vinegar, oil, herbs and pepper, adding the finely chopped garlic.
If you have a mortar, crush the anchovy fillets and add the sauce, then crush again until you obtain a well consistent anchovy purée.
You can carry out the same process in the mixer.

Fennel salad:
Cut the shavings using a peeler. Put in the fridge for two hours (or put in a bowl of ice).
Season with lemon juice and olive oil.

Cooking:
Wash the flowers under running water, dry them carefully.
Cut the base of the flowers and all the firmer parts than the petals into tiny dices.
Add the flowers and the diced flowers to the waffle dough.

Cook.

Serve with anchovy purée, fennel salad and cherry tomatoes.