Marinated anchovies

Name: Marinated anchovies
Ingredients: 500 g fresh anchovies; 2 tablespoons sunflower oil; 1 tablespoon olive oil; 1 lemon (30 ml juice); 15 ml apple cider vinegar; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 garlic clove; 1 medium carrot (80 g); 15 g fresh parsley

Fish - Marinated anchovies by Eugenia F. - Recipia

I rinse the cleaned anchovies in several changes of water until the water runs clear, and only then put them in the marinade. With lemon and vinegar, they sit in the fridge for two days, and the fillets firm up slightly and take on a tangy flavor. I serve them on slices of toast, each topped with a slice of carrot. Prep: 30 minutes. Cook: 0 minutes. Rest: 2 days. Total time: 2 days and 30 minutes. Servings: 4. About 260 kcal and 25 g protein per serving.

Ingredients

500 g fresh anchovies
2 tablespoons sunflower oil
1 tablespoon olive oil
1 lemon (30 ml juice)
15 ml apple cider vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
1 garlic clove
1 medium carrot (80 g)
15 g fresh parsley

Preparation

1. Clean the anchovies by removing the guts, heads and backbones. Rinse the fish in several changes of water until the water runs clear, then leave them to drain. 2. Pack the fish tightly into one container or divide them between three containers. Pour over 2 tablespoons sunflower oil and 1 tablespoon olive oil, enough to cover them. 3. Add 30 ml lemon juice and 15 ml apple cider vinegar. Add 1 teaspoon salt and 1/2 teaspoon ground pepper. 4. Peel the garlic and carrot, slice them and arrange them over the fish. Chop the parsley and sprinkle it on top. 5. Mix gently, put on the lids and keep the containers in the fridge for at least 2 days.

Notes

I serve them on toast, with the carrot and parsley on top. Keep the covered containers in the fridge and eat the fish within 3 days at most. For the raw-marinated version, use fish that was previously frozen for parasite control or fish labeled as suitable for raw consumption; lemon and vinegar do not replace freezing. Small anchovies are easier to clean, and thick fillets firm up more slowly than thin ones. If the carrot is wet after washing, pat it dry before slicing so it does not add water to the marinade. When buying, look for clear eyes and a clean smell, without a strong fishy odor. Contains fish.