22 March 2009
Its Spring! So time for some seafood tapas...
Marinated anchovies are a far cry from those salty fillets you find in tins, the key is to buy fresh. Anchovies are very cheap and make a great starter.
8 whole anchovies
Sherry vinegar (we used Capirete reserva)200ml
1 clove crushed garlic
Olive oil 100ml
Lemon juice of half a lemon
To clean the fish, remove the head pulling upwards (the innards will follow) split the fish down the middle and remove the spine. All this can be done by hand and is very easy!
Place the anchovies skin side up in a cazuela and pour over the sherry vinegar so the fish are just covered. Leave for 15 minutes and the fillets will turn white.
Remove from the vinegar and place into another cazuela.
Mix the remaining ingredients and pour over the fish
Place in the fridge for 1 hour
Serve one fillet on a slice of fresh bread.