Prepare the diced tomatoes (peel, seed and dice a tomato)
Prepare the crushed tomatoes (peel, seed and crush a tomato, season)
Prepare the olive salpicon, mix the olives crushed, diced tomato, add olive oil then pepper from the mill, add a teaspoon of chopped chervil. strips of pimientos, at the base place a quenelle of crushed tomato,
Place a fillet of salpicon above the fan
Drizzle the anchovies with a drizzle of olive oil.
Fill with a fillet of pesto, add chopped chervil.
How to make salted anchovies:
Choose good-sized anchovies, check that they are ultra-fresh (this is very important), of course if you are in Colioure, Port-Vendres or Sète it will be easier
For the salt choose coarse salt with not too large crystals, you can add a little food red ocher to color the brine.
For a kilo of anchovies, provide 3/4 kg of salt.
You must cut the head of each anchovy, slightly at an angle, following the shape of the opercula and eliminating the two tiny ventral fins. By cutting the head, part of the tripe of the fish also emerges, then using a very sharp knife, open the belly of the anchovy starting from the head, eliminate the remaining tripe, reserve the anchovies in a colander.
In a glass jar, put a thin layer of salt. Tighten the anchovies against each other by marrying the round shape of the jar, in the middle of the layer, take one of the smallest anchovies that you roll on itself and insert in the last central space. Pour a good layer of salt and press with your fingertips, compressing as much as possible. Repeat the operation until the jar is completely filled. A few hours later, then the next day and the day after continue to pack the anchovies in order to eliminate any air bubbles which would be a source of rancidity, you can then close the jars.
They will have to be reopened once a fortnight later. If you see a few oily drops on the surface, remove them with a small spoon, also check that nothing protrudes from the surface of the brine. close it and now the anchovies can be stored in this way without any problem from one year to 3 years, or even more...
To taste them, you must remove the central bone and keep the two fillets, gently pass each fillet under fresh water to desalinate them, dry on absorbent paper, you can present them with a drizzle of balsamic vinegar and a drop of olive oil or accompanied by Pimientos Del Piquillo, it's a delight!
