Marinated anchovy salad with potatoes and red onion

Ingredients

For 1 serving

• Anchovies150 g
• Potatoes220 g
• Red onion30 g
• Arugula30 g
• Parsley5 g
• Lemon juice3 tablespoons
• White wine vinegar2 tablespoons
• Extra virgin olive oil8 g
• Saltto taste

Contains: fish, sulphites,

In season: April – September

Method

1. Use anchovies that have been previously frozen, since they will be eaten raw. Remove the heads and guts, open them like a book, pull out the backbone and rinse quickly; pat dry with kitchen paper.
2. Lay them in a single layer in a deep dish, cover with the lemon juice, white wine vinegar and a pinch of salt and marinate in the fridge for at least 2 hours, until the flesh turns white and opaque.
3. In the last half hour, bring a small pan of water to the boil, peel the potatoes and slice them about half a centimetre thick; salt the water and cook them for 12 minutes, until tender but intact; drain and let them cool slightly.
4. Very thinly slice the red onion, wash the rocket and chop the parsley.
5. Arrange the rocket, potatoes, onion and anchovies drained from the marinade on the plate and dress with the oil and parsley.