14th Jun 2023
Marinated fresh anchovies
- Cook By: Fundació Alicia/ Restaurant Les Cols
- Theme: Seafood dishes Influencer
- Main Ingredients: anchovy
- Serving Size: 4
For the anchovies
Ingredients
- 3 g Yondu, Light
- 20 ea Fresh anchovies
- 300 ml Gluten free Vinaigrette
- 300 g Extra-virgin olive oil
Directions
- Wash the anchovies, removing the head, guts, and spine.
- Filet the loins.
- Place the anchovy filets in a bowl of ice water with a pinch of salt for 10 minutes to get rid of any remaining blood.
- Remove the filets and carefully dry them.
- Place the filets in a container and cover them with a mixture of Gluten free Vinaigrette and Yondu, Light(Jang Sauce) (make sure the filets are well covered).
- Let them marinate for 25 minutes.
- Remove the anchovies from the marinade and drain well before placing them in a bowl with olive oil and storing them in the refrigerator.
For the parsley oil
Ingredients
- 100 g Olive oil (0.4% acidity)
- 25 g Fresh parsley leaves
Directions
- In a saucepan with boiling water, add parsley leaves for just a few seconds before removing and shocking them in ice water.
- Once the parsley leaves are fully chilled, dry them well, and blend with the olive oil until it becomes an oil of intense green color.
- Filter out any remaining bits of leaf using a fine strainer and set aside the obtained parsley oil.
Presentation
Ingredients
- 4 ea Raspberries
Directions
- On a plate for presentation, arrange the anchovies in circle. Garnish with the raspberries and dress with few drops of parsley oil.
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