Boquerones en Vinagre
Spain's beloved white anchovies: fresh silver anchovy fillets cured in white wine vinegar until delicate and tender, dressed with olive oil, minced garlic, and fresh parsley.
Ingredients
- • 500g fresh anchovies (boquerones), heads, guts, and backbones removed, butterflied
- • 200ml white wine vinegar and 50ml cold water
- • 3 cloves garlic, very finely minced
- • 1 bunch fresh flat-leaf parsley, finely chopped
- • 100ml high-grade extra virgin olive oil
- • Coarse sea salt and potato crisps for serving
Preparation Steps
Clean anchovies by pinching behind head, pulling gently to remove guts and spine while keeping fillets joined at the tail. Wash in ice water until flesh is bright and clean. (Freeze for 24 hours beforehand per European safety guidelines).
Arrange cleaned fillets flat in a ceramic dish. Cover completely with the vinegar and water mixture with 1 tsp salt. Refrigerate for 4-6 hours until fillets turn completely opaque white.
Carefully lift cured anchovies from vinegar and drain well on paper towels.
Layer fillets in a clean serving dish, showering each layer with minced garlic, chopped parsley, and plenty of extra virgin olive oil. Serve with potato crisps and cold beer.