Spanish Marinated White Anchovies — Vinegared Anchovies
Andalusian fresh anchovies cured in white wine vinegar and salt to a milky white, dressed with garlic, olive oil, and parsley, served chilled with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Lay anchovy fillets skin-side down in a shallow non-reactive dish. Finely slice 4 garlic cloves, chop 20g parsley, and toast 2 thick slices country bread until golden.
Bloom
Whisk 1 cup white wine vinegar, 1/2 cup cold water, and 1.5 tsp fine sea salt in a bowl over 2 minutes, stirring constantly until salt fully dissolves into a clear brine. No heat required.
Chill
Pour brine over fillets to cover completely. Refrigerate exactly 90 minutes at cold temperature until flesh turns milky white throughout, checking at 60 minutes for even coverage.
Finish and plate
Drain fillets gently, transfer to a serving plate, dress with sliced garlic, 1/4 cup extra-virgin olive oil, and chopped parsley. Serve chilled alongside toasted bread.
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