BOQUERONES
Yields 16 servings
Ingredients:
3/4 lb fresh anchovies from Spain, 4-5" in length
kosher (or sea) salt
3/4 cup white vinegar
2 TB fresh lemon juice
3 cloves garlic
3/4 cup parsley
1 medium red onion
1 1/2 cups mixed bell peppers
extra virgin olive oil
Method:
Butterfly the anchovies using your fingers. Run your finger along the backbone, separating the flesh from the bone as your finger gently slides down to the tail. Then, lift out the bones in one piece. Starting with the head, you simply peel the bone away from the flesh, backbone, tail and all. You are left with a whole, clean, butterflied fillet.
Place the anchovies in a stainless steel pan or casserole, skin side down, and sprinkle them lightly with kosher or sea salt.
Pour the vinegar over the fillets, cover the pan with plastic wrap, and refrigerate for two days. The fish will marinate and turn white.
Drain and discard the liquid.
Squeeze the fresh lemon juice over the anchovies, then sprinkle them with the garlic, parsley, onion and peppers. Drizzle enough olive oil over the fillets to cover. Refrigerated and well-wrapped, the boquerones will keep for several days.
Oceana, 55 East 54th Street, New York, New York 10022, (212) 759-5941
Rick Moonen, Executive Chef
Seafood Choices Alliance
|
