To prepare 1 kg of anchovies we will need a brine prepared with 200 ml of white wine vinegar and 60 gr of well dissolved salt, which in lacking amount of liquid we will supply with water to, on the way, to reduce somewhat the acidity of the vinegar.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Marian anchovies: |
| Fresh anchovies white wine vinegar virgin olive oil pajil salt |
Ingredients to make Marian anchovies:
2. Vinegar very white and quality.
3. Anchovies must be very fresh, of course, and the size that approximately 30 to 40 units killed.
4. One for a delaying, gutting, despairing, removing fillets, and removing the side bears in gut and loin, carefully cleaning and drying.
5. Well clean, place them in a square or rectangular container.
6. Go watering with the brine and clenching slightly to escape the possible air bubbles, they must be fully covered with the brine.
7. And as they tend to float we will have to do some invention (table or cardboard, lined and sealed by aluminum foil) so that the anchovies are effectively covered by the brine after complying with the lid.
8. After 24 hours, thoroughly wash anchovies with running water, to maximize salt and vinegar, and then dry well on kitchen papers.
9. For the final marinate put 175 ml of extra virgin olive oil and low acidity, with a tablespoon of parsley and 2 cloves of garlic, very finely chopped both, the almost better grated garlic in grinding.
10. In the jar, rectangular or square and with a lid, in which we are going to place the anchovies to put some oil prepared to distribute the garlic and parsley, and place the anchovy steaks crossing a layer with the previous We add the oil that must fully cover anchovies.
11. In order that there are no air bubbles between the layers, squeeze gently.
12. A week, better 10 days, they will be available for consumption.
13. It has nothing canned, it is totally raw fish only allying, so they must always be kept in refrigerator.
14. Excellent as an appetizer, in Canapés, to cheer up some salads and with buds with the added advantage that we can have of them for several months.
15. The quality of vinegar will be noticed when we go to try anchovies, because the first attack in the mouth is vinegar, then the perfumes of the oil and the fish come, rounding the flavors.
16. Ah, I forgot.
17. Mariano, his whole life in the world of fish, was the one who taught us the way of preparation, years ago.
18. It is one of our consuegros.
