Vinegar-marinated anchovies with garlic and parsley

Ingredients

For 1 serving

• Anchovies180 g
• White wine vinegar4 tablespoons
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Parsley6 g
• Saltto taste

Contains: fish, sulphites,

In season: April – September

Method

1. Use anchovies that have been blast-frozen, for food safety, and thawed in the fridge. Pull off the heads downwards together with the innards, open the bellies with your thumb and lift out the backbone, leaving each fillet butterflied.
2. Rinse the fillets under cold water and gently pat dry with kitchen paper.
3. Lay them in a single layer in a deep dish, salt them and cover completely with the white wine vinegar.
4. Leave them covered in the fridge for 2 hours, until the flesh has turned white and opaque right through.
5. Meanwhile peel the garlic and chop it with the washed and dried parsley.
6. Drain the fillets from the vinegar, squeezing them lightly, arrange them on a plate and dress with the olive oil, garlic and parsley.