Anxoves (Marinated Anchovies)
This flavor of this dish is quite different from the anchovies you know and hate. And this takes no cooking whatsoever.
* 8 oz fresh anchovies, heads and tails removed, and split open along the belly
* juice of 3 lemons
* 2 tbsp extra virgin olive oil
* 2 garlics cloves, chopped
* 1 tbsp chopped fresh parsley
* flaked sea salt
Cooking Time 30 Mins.
Turn the achovies on to their bellies, and press down with your thumb. Using the tip of a small, sharp knife, carefully remove the backbones from the flattened fish, and arrange the anchovies skin side down in a single layer on a large plate. Squeeze two-thirds of the lemon juice over the fish and sprinkle them with the salt. Cover and leave to stand for 1-24 hours, basting occasionally with the juices, until the flesh is white and no longer translucent.
Transfer the anchovies to a serving plate and drizzle with the olive oil and the remaining lemon juice. Scatter the fish with the chopped garlic and parsley, then cover with clear film and chill until ready to serve.
Pair with a Brut Cava.