The anchovy is a small blue fish that can grow up to 20 centimetres long in the largest specimens. It is typical of the mediterranean sea and the atlantic façade of Africa and Europe.
Before preparing them, and to prevent the Anisakis we must hold the anchovies at least 48 hours in the freezer, as low temperatures lower than 20º celsius , as recommended from the ministry to the consumers.
Rich and healthy by the properties of the anchovies in vinegar which as you know is a blue fish and it is great for the blood circulation, apart from the garlic and the parsley that accompany it . You can take them as an appetizer, a tapa of anchovies in vinegar, a snack, or combine them in any salad.
Its preparation is simple and carries no more difficulty, you’ll just have to have patience and meet the time-limits to achieve that taste strong but balanced that characterizes them. With all of this, I leave you with the recipe for a great time and as usual, when in doubt, you can consult me without commitment, I will be happy to get back. Buen provecho!
Ingredients for the anchovies in vinegar for 2 persons
- Anchovies – 1 kg
- Bay leaf – 2 leaves
- Salt – to taste
- Garlic – 4 cloves
- White wine – 1 glass
- Virgin olive oil
How to make the recipe of Anchovies in Vinegar. Easy recipe
- Separate the fillets of anchovy as to ask the fishmonger to clean the be left open book type. We clean under the tap and leave in a colander to drain all the water.
- We take a source honda and cover the bottom of white wine vinegar, a handful of salt and put the fillets already drained and cleaned making sure they are well covered by the vinegar. We start with the garlic and add the pieces above. We put at the end of the bay leaves.
- Put the source in the refrigerator for 24 hours. After this time, we got the anchovies from the source and put them into the largest strainer leaving it to drain for approximately 20 minutes to loosen all the vinegar. While mince garlic and parsley.
- We cleaned up the previous source, and we take a drizzle of olive oil, we put in a row of anchovies, the garlic and the chopped parsley, and repeat this operation until you finish the steaks that we have. In this step we take salt because we would be too salty, as in the previous step, add coarse salt (the main function of this type of salt is that the anchovy will absorb only the need). We cover the source and introduce in the refrigerator for 8 to 10 hours.
- After this time we will have some anchovies in vinegar-delicious waiting to be tasted.
Take some note:
When you go to buy the anchovies ask your fishmonger to clean them to make vinegar and also that I remove the central spine. It is a task bogged down that it will take a long time to do it by yourself if you don’t have practice.
With respect to the step number 02, if you’re going to do a lot of anchovies in vinegar, place them as you explain and the next batch the same way, repeating the process in this way: vinegar, salt, fillets and garlic, vinegar, salt, fillets, garlic, vinegar, salt…. so on.
To present the dish, you can do so according to the picture: extended in a small font by placing around olives Actual Field that go very well with this dish as a tapa or appetizer before the meal. You can also accompany anchovies, boiled egg chopped, on toasted rye bread or wheat bread.
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