In short. Fresh anchovies, opened and boned, left raw in white vinegar for a few hours until the flesh turns white, then dressed layer by layer with olive oil, lemon, parsley, garlic and chilli. They are never cooked — which is why the fish must be frozen first.
Freeze them first. Because the anchovies stay raw, they must be frozen beforehand to rule out Anisakis, a fish parasite. Buy fish that has already been treated this way, or freeze it yourself before you start. In pregnancy, a cooked preparation is the safer choice.
Ingredients
- 500 g of anchovies, frozen beforehand
- 250 ml of white vinegar (or half vinegar, half white wine)
- lemon juice
- parsley, garlic, chilli
- fine salt
- extra virgin olive oil
Method
1. The fish. Open the anchovies down the middle and remove the head, the innards and the bone, leaving the two fillets joined — or ask your fishmonger to do it. Rinse them under running water, pat them dry with kitchen paper and lay them side by side in a glass or plastic dish.
2. The marinade. Salt them lightly and pour the vinegar over them, so they are well moistened but not completely covered, or the taste becomes too sharp. Leave them for at least 3 hours, until the inside has turned white.
3. Drain. Pour off the vinegar and dry the fillets with kitchen paper. Lay them flat again in a clean dish, preferably glass.
4. Dress. Season with plenty of olive oil, a squeeze of lemon and chopped parsley, and if you like with fresh chilli and thinly sliced garlic with the germ removed. Repeat layer by layer until the fish is used up; the last layer must be completely covered with oil.
5. Rest. Cover with cling film and leave in the fridge for at least a couple of hours before serving, so the flavours come together.
More on the vegetables page.
