We tend to see anchovies as a rich flavoring ingredient from a can. And while we may snack on the odd fillet while cooking, we know that the salty fish is best used in small doses. In many southern European coastal regions, anchovy fillets are melted in hot oil as a basis for all kinds of dishes. This imparts a unique flavor, and often it won’t be necessary to add extra salt later. The oily fish lifts simple dishes such as potato gratin to a higher level.