Marinated fresh anchovies
Marinated fresh anchovies
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Marinated fresh anchovies
Waiting time 2 h
Υλικά
- 1.1 lb (500 g) fresh anchovies, cleaned and filleted
- Juice of 2 lemons
- ⅓ cup (80 ml) white wine vinegar
- ⅔ cup (150 ml) extra virgin olive oil
- 1 garlic clove, thinly sliced
- 1 chili pepper, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 pinch crushed red pepper flakes
- Fleur de sel
- Freshly ground black pepper
For Garnishing
- 1 ripe tomato, diced
- 1 small onion, thinly sliced
- Kalamata olives
Εκτέλεση
Remove the heads, backbone, and innards from the anchovies. Rinse thoroughly under cold running water and pat them completely dry with paper towels.
Season with fleur de sel one dish and arrange the fillets in a single layer skin-side down.
Season lightly with fleur de sel and freshly ground black pepper.
Pour the lemon juice and white wine vinegar over the anchovies, maintaining approximately an 80% lemon juice to 20% vinegar ratio for a bright, well-balanced flavor that enhances the fish without overpowering it.
Refrigerate for about 2 hours, or until the fillets turn opaque and appear “cooked” by the acidity of the marinade.
Lightly drain the anchovies and transfer them to a serving platter.
Drizzle generously with the extra virgin olive oil, then scatter over the sliced garlic, chopped chili pepper, crushed red pepper flakes, and fresh dill.
Serve with diced tomato, sliced onion, and Kalamata olives, accompanied by fresh rustic bread.
For the best flavor and texture, always use the freshest anchovies available. The fresher the fish, the more delicate and refined the final result will be.
It is also essential to pat the anchovy fillets completely dry with paper towels before marinating. Removing excess moisture allows the marinade to coat the fish evenly, resulting in a cleaner flavor and a better overall texture.
Storage
Store the marinated anchovies in an airtight container in the refrigerator for up to 2 days, making sure they remain fully covered with the marinade and olive oil. Freezing after preparation is not recommended.
