Entrée
Boquerones en Vinagre (Spanish Marinated Anchovies)
1 h 40Pour 4Nutri-Score B€€
B
1 h 40
1 h 40Boquerones en Vinagre (Spanish Marinated Anchovies)
recette de
Chef H Delgado
@chefh.delgado
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
fresh anchovies (cleaned, gutted, heads removed, filleted and butterflied)Poissons500 g
white wine vinegarÉpicerie250 ml
garlic (peeled and thinly sliced)Fruits et légumes4 morceaux
extra virgin olive oilÉpicerie100 ml
flat-leaf parsley (finely chopped)Fruits et légumes15 g
sea saltÉpices10 g
par portion
Nutrition
374kcal
- Glucides
- 2 g
- Protéines
- 26 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.