Wednesday, January 25, 2012

Marinated anchovies

Marinated anchovies
This is a traditional Spanish recipe, usually served as a chilled tapas.
9oz (250g) fresh anchovies
2 tbsp coarse sea salt
11⁄4 cups sherry vinegar
4 tbsp extra virgin olive oil
grated zest of 1–2 lemons, to taste
sprigs of marjoram or thyme
freshly ground black pepper
Rub the scales from the anchovies with your fingers, then gut and bone the fish. Wash and
pat dry. Lay them in a single layer in a shallow dish, sprinkle with salt, then pour over the
vinegar. Cover and refrigerate for 12–18 hours.Drain away the salt and vinegar cure, and pat
the fish dry. Arrange on a clean serving dish and sprinkle with the olive oil, lemon zest (add
a squeeze of lemon juice, too, if you like), and marjoram. Season with pepper, and serve with
crusty bread, providing toothpicks for your guests to use to spear the anchovies.
Prepare ahead
The anchovies must be cured at least 12 hours
ahead, so you will only need to drain away the
vinegar, and add the dressing to serve

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