Recipe for marinated fresh anchovies
Every week, play at being a chef with our Toquéras: simple, seasonal recipes filmed by our favorite chefs. Today, whip up a fish-tastic appetizer: fresh marinated anchovies from Copperbay in Marseille. Their secret?
Recipe: In a bowl filled with coarse salt, leave the anchovies for 15 minutes.
Rinse with clean water and lightly scale by pinching from bottom to top with your fingers. Still using your fingers, open the belly, remove the viscera, then the head of the fish. Debone the fillet by removing the central bone.
Squeeze the lemon juice into the bottom of a plate.
Cut off the top part of the anchovy and arrange the fillets on the plate.
Chop the herbs and garlic clove, arrange on the anchovies then drizzle with lemon juice and olive oil.
Let marinate for anywhere from 5 minutes to three days, depending on your preference (the more lemon juice, the longer the anchovies will keep). Add thin slices of chili pepper and enjoy.
