Ingredients
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1 Anchovies from one of the Blue Island Fish Markets
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700ml vinegar
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Sunflower oil, as much as necessary
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2 cloves garlic (whole, lightly crushed)
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1 hot red pepper
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Coloured peppercorns
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Salt
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Fresh herbs (thyme, rosemary)
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Olive oil
Instructions
In one motion, pull and remove both the head of the fish and entrails together. Wash and drain in a colander.
Put a layer of anchovies in a bowl, sprinkle them with salt and put another layer of anchovies on top. Repeat the process until all the ingredients are used up.
Then, pour vinegar over the fish ensuring that they are well covered.
Cover the bowl and leave for 8 hours in a cool place.
Avoid putting the anchovies and vinegar in the fridge because it doesn’t marinate properly.
When the 8 hours have passed, take each anchovy and carefully open it like a butterfly by hand. Make sure that the two halves don’t break apart. Pull and remove the bone. It will come out very easily after being marinated and softened properly.
Preferably using a glass bowl, lay the fish out in rows thereby creating layers of fish fillets.
If desired, add a little chopped garlic, chopped hot pepper or herbs.
After laying out all the anchovy fillets, drizzle with sunflower oil making sure that they are well coated. Cover and keep the anchovies in the refrigerator for about 2 hours.
Serve the anchovies plain with a little olive oil as a snack with Ouzo or accompanied by bean soup, fava beans or lentils.
Bon appétit!
