Voorgerecht

Boquerones en Vinagre (Spanish Marinated Anchovies)

1 u 40 minVoor 4Nutri-Score B€€

1 u 40 min

Voorgerecht

recept van

Chef H Delgado

@chefh.delgado

wat je nodig hebt

4 personen

fresh anchovies (cleaned, gutted, heads removed, filleted and butterflied)Vis500 g
white wine vinegarVoorraadkast250 ml
garlic (peeled and thinly sliced)Groente en fruit4 stukken
extra virgin olive oilVoorraadkast100 ml
flat-leaf parsley (finely chopped)Groente en fruit15 g
sea saltKruiden en specerijen10 g

per portie

374kcal

wat je gebruikt

stap voor stap

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.
Stap 1
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.
Stap 2
Freeze
- Drain the vinegar and transfer the marinated fillets to a container.
- Freeze for 72 hours to ensure they are safe to eat raw.
Stap 3
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.
Stap 4