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Boquerones en Vinagre (Spanish Marinated Anchovies)
1 h 40 minPara 4Nutri-Score B€€
B
1 h 40 min
1 h 40 minBoquerones en Vinagre (Spanish Marinated Anchovies)
receta de
Chef H Delgado
@chefh.delgado
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
fresh anchovies (cleaned, gutted, heads removed, filleted and butterflied)Pescado500 g
white wine vinegarDespensa250 ml
garlic (peeled and thinly sliced)Frutas y verduras4 piezas
extra virgin olive oilDespensa100 ml
flat-leaf parsley (finely chopped)Frutas y verduras15 g
sea saltEspecias10 g
por ración
Nutrición
374kcal
- Carbohidratos
- 2 g
- Proteínas
- 26 g
- Grasas
- 30 g
lo que usará
Utensilios
Bol
Fuente de horno
paso a paso
Preparación
- Paso 1
Clean and fillet the anchovies
- Rinse the anchovies under cold water and pat them dry.
- Remove the heads, gut the fish, then open them up and pull out the central bone to get two butterflied fillets.
- Paso 2
Marinate in vinegar
- Lay the anchovy fillets in a single layer in a dish and sprinkle with salt.
- Pour over the white wine vinegar so the fillets are covered.
- Leave to marinate in the fridge for at least 90 minutes, until the flesh turns opaque white.
- Paso 3
Freeze
- Drain the vinegar and transfer the marinated fillets to a container.
- Freeze for 72 hours to ensure they are safe to eat raw.
- Paso 4
Dress and serve
- Arrange the anchovy fillets on a serving plate.
- Scatter over the sliced garlic and chopped parsley.
- Drizzle generously with extra virgin olive oil and serve chilled as a tapa.