Be the first to Fresh anchovies are marinated and cured in vinegar, lemon juice, garlic, red onion, and bell peppers. The anchovies will need to marinate in the refrigerator for 2 days, so plan ahead.
Prep Time: 30 minutes
Ingredients:
- 3/4 pound fresh anchovies from Spain, 4 to 5 inches in length
- Kosher (or sea) salt
- 3/4 cup white vinegar
- 2 Tablespoons fresh lemon juice
- 3 cloves garlic
- 3/4 cup parsley
- 1 medium red onion
- 1-1/2 cups mixed bell peppers
- Extra virgin olive oil
Preparation:
Butterfly the anchovies using your fingers. Run your finger along the backbone, separating the flesh from the bone as your finger gently slides down to the tail. Then, lift out the bones in one piece. Starting with the head, you simply peel the bone away from the flesh, backbone, tail and all. You are left with a whole, clean, butterflied fillet.
Place the anchovies in a stainless steel pan or casserole, skin side down, and sprinkle them lightly with kosher or sea salt.
Pour the vinegar over the fillets, cover the pan with plastic wrap, and refrigerate for 2 days. The fish will marinate and turn white.
Drain and discard the liquid.
Squeeze the fresh lemon juice over the anchovies, then sprinkle them with the garlic, parsley, red onion, and peppers. Drizzle enough olive oil over the fillets to cover. Refrigerated and well-wrapped, the boquerones will keep for several days.
Yield: 16 servings
Recipe Source: Rick Moonen, Executive Chef, Oceana, New York, New York
Reprinted with permission.
Place the anchovies in a stainless steel pan or casserole, skin side down, and sprinkle them lightly with kosher or sea salt.
Pour the vinegar over the fillets, cover the pan with plastic wrap, and refrigerate for 2 days. The fish will marinate and turn white.
Drain and discard the liquid.
Squeeze the fresh lemon juice over the anchovies, then sprinkle them with the garlic, parsley, red onion, and peppers. Drizzle enough olive oil over the fillets to cover. Refrigerated and well-wrapped, the boquerones will keep for several days.
Yield: 16 servings
Recipe Source: Rick Moonen, Executive Chef, Oceana, New York, New York
Reprinted with permission.
