- anchovies
1 kg
- coarse sea salt
1 large handful
- oil
25 cl
- carrots
2
- onion
2
- vinegar
20 cl
- garlic
6 cloves
- thyme
2 sprigs
- bay leaf
1/2 leaf
- parsley
3 sprigs
- milled pepper
- Preparation time:20 minutes
- Cooking time:15 minutes
There are 4 kinds:the common anchovy can be sold under the simple name of anchovy, a variety is found in salt; the other two must bear their denomination of origin:anchovies from Cape Town, anchovies from Peru. Note that the popular name "Norwegian anchovies" actually refers to sprat. Excellent for frying with or without batter, base in Provence of anchoïade, pissaladière also known as pichada and tapenado .
Difficulty:[usr 1]
- Dehead the anchovies, pulling gently to draw out the entrails; do not wash them, simply wipe them one by one to remove the scales; put them in a deep dish, alternating them with coarse salt; leave to macerate for 2 hours, turning twice.
- At the end of this time, remove them, wipe them again one by one:fry them in the pan in 15 cl of oil, in seven or eight times, 1 minute per side, removing them with skimmer; put them in the rinsed and wiped deep dish.
- Pour the remaining oil into a saucepan, add the peeled, washed and finely chopped carrots, the peeled and chopped onions; sauté for 5 to 6 minutes over low heat; add the vinegar, the peeled but whole garlic cloves, the thyme, the bay leaf, the parsley, a good pinch of pepper and 20 cl of water; Bring to a brisk boil for 15 minutes.
- Pour still boiling over the fish through a sieve, crushing lightly.
- Let cool, then cover and refrigerate for at least 12 hours before eating.
Recipe by Jacques Le Divellec "La Cuisine de la Mer). Robert Laffont.
