Orange-marinated anchovies with fennel seeds

Ingredients

For 1 serving

• Anchovies160 g
• Fresh orange juice80 ml
• Extra virgin olive oil8 g
• Fennel seedsto taste
• Saltto taste

Contains: fish

In season: April – September

Method

1. Use anchovies that have been blast-frozen (or frozen and thawed in the fridge): raw fish must always be frozen first for safety. Rinse them under cold water.
2. Clean the anchovies: pull the head downwards so the innards come away with it, open the fish out flat with your thumbs along the belly and pull out the backbone from the tail end.
3. Rinse them quickly, pat them dry with kitchen paper and lay them in a single layer in a deep dish.
4. Cover them completely with the orange juice, add a pinch of salt, cover with cling film and leave to marinate in the fridge for 3 hours, until the flesh turns white and opaque.
5. Drain them from the marinade and dress with the extra virgin olive oil and the fennel seeds, lightly crushed so they release more aroma.