Today's dish is for the most coastal palates: anchovies in vinegar. An ideal dish at this time of year, because it is eaten cold, because it is easy to prepare and because it is delicious in some tapas accompanied with a canes. If you like vinegar and garlic, this dish is going to blow you away! If you've never tried to make anchovies this way, you're taking ... Its flavor is unique.
Pickled anchovies
Although the most laborious part of this recipe is cleaning the anchovies, the taste of this fish once the recipe is finished will be worth any wait.
Author Carmen Guillen
Kitchen: Spanish
Recipe type: Fishes
Rations: 5-6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kg. fresh anchovies
- Wine vinegar
- Olive oil
- Garlic
- Sal Island
- Parsley
Preparation
- This recipe begins at the time of cleaning the anchovies. We will open them in half and remove everything inside: thorns, scrapes and head. We rinse a little with water and as we clean them we place them in a tupper. We are adding layers of anchovies and between layer and layer we are pouring a good jet of wine vinegar. Acids in vinegar They are the ones who will "cook" our anchovies.
- We leave marinate for an hour, to avoid the risk of catching anisakis, making sure after that the skin is tight enough to separate. We drain the vinegar. We clean the anchovies a little with the help of a cloth napkin (without pressing too much). Y we proceed to season them with a mixture of olive oil, minced garlic, salt, vinegar and parsley.
- We put in the refrigerator and voila!
Nutritional information per serving
Calories: 150