Starter
Boquerones en Vinagre (Spanish Marinated Anchovies)
1 h 40 minServes 4Nutri-Score B€€
B
1 h 40 min
1 h 40 minBoquerones en Vinagre (Spanish Marinated Anchovies)
what you need
Ingredients
fresh anchovies (cleaned, gutted, heads removed, filleted and butterflied)Fish500 g
white wine vinegarPantry250 ml
garlic (peeled and thinly sliced)Produce4 pieces
extra virgin olive oilPantry100 ml
flat-leaf parsley (finely chopped)Produce15 g
sea saltSpices10 g
per serving
Nutrition
374kcal
- Carbs
- 2 g
- Proteins
- 26 g
- Fat
- 30 g
what you’ll use
Tools
Mixing bowl
Baking dish
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.