Light anchovies in saor with boiled potatoes

Ingredients

For 1 serving

• Anchovies150 g
• Red onion1
• White wine vinegar15 g
• Raisins10 g
• Pine nuts5 g
• Potatoes200 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: nuts, fish, sulphites,

Method

1. Heat a conventional oven to 200 °C and put a pan of water on for the potatoes. Soak the raisins in a little warm water.
2. Peel the potatoes, cut them into roughly 2 cm cubes and, when the water boils, salt it and cook them for 12–15 minutes, until a fork slides through; drain.
3. Meanwhile, if the anchovies aren't cleaned, remove the heads and guts, open them flat and pull out the backbone; rinse, pat dry, lay them in a lined baking tray, salt them and bake for 8 minutes, until opaque.
4. Peel the red onion and slice it thinly. In a frying pan heat the oil over low heat, add the onion, a pinch of salt and half a glass of water and soften for 10 minutes, until very soft and translucent.
5. Add the vinegar and turn up the heat for a minute, until the sharp smell fades, then add the squeezed raisins and the pine nuts.
6. Pour the hot onion over the anchovies in a shallow dish and leave to absorb the flavours for 10 minutes; serve with the boiled potatoes.