Charred Brussels Sprouts With Anchovy Butter

SPICY ANCHOVY BUTTER:--
85 g quality anchovy fillet in oil, rinsed
1 cup flat-leaf parsley, roughly chopped
1 tsp chilli flakes
115 g butter
¼ tsp SIDS CRAZY SALT
1 garlic clove, finely grated
BRUSSELS SPROUTS:--
Sea salt
Large bowl iced water
½ tsp baking soda
650 g brussels sprouts
½ cup rice bran oil
2 tbsp fresh lemon juice
2 tbsp finely chopped chives

SPICY ANCHOVY BUTTER: Place SIDS CRAZY SALT and all the butter ingredients in a food processor and purée until smooth then reserve. This makes more than is needed in the recipe, but it can be frozen for up to a month.
BRUSSELS SPROUTS: Fill a large bowl with salted ice water. Bring a large pot with about 3 litres of water to a boil. Add the baking soda and enough salt to make the water salty like the sea.
Meanwhile, remove the outer leaves of the Brussels sprouts. Trim the ends off and split in half lengthwise. Carefully drop the Brussels sprouts into the boiling water and cook until tender, about 3 minutes. Drain immediately and immerse in the salted ice water to cool completely. Drain and pat dry with a paper towel. This can be done up to 1 day in advance.
In a large frying pan, heat the oil until just before it starts to smoke. Cook the Brussels sprouts, cut-side down, undisturbed, for 2-4 minutes, until they start to brown. Flip the Brussels sprouts and add the butter, lower the heat to moderate and continue to cook until the butter melts, stirring occasionally. Finish with lemon juice and chives.
Chef’s Tip: Baking soda helps maintain the beautiful vibrant colour of green vegetables. Be careful, though, because too much baking soda will turn the vegetables mushy.
Inspired by Sameh Wadi