Italian Marinated Anchovies with Lemon and Parsley
Tender anchovy fillets in a fresh lemon and parsley marinade – a classic Italian antipasto.
Ingredients(for 0.5 kg)
Instructions
Preparation
20 Min.Wash anchovy fillets thoroughly, pat dry and remove all bones. Place fillets evenly in a flat dish.
Acid curing
2-3 Std.Cover fillets completely with fresh lemon juice, cover and refrigerate for 2-3 hours until the flesh turns white and opaque.
Drain and season
10 Min.Drain lemon juice, briefly rinse fillets and pat dry. Season lightly with sea salt and chili flakes.
Oil marinade
10 Min.Stir together olive oil, chopped garlic and parsley, pour over fillets and mix well.
Resting and serving
1 Std.Allow to marinate in the refrigerator for at least 1 hour, then serve at room temperature with ciabatta and lemon wedges.
Pro Tip
Pre-cure the fish in pure lemon juice for at least 2 hours – the acid denatures the protein similarly to heat.
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