Marinated anchovies in French
6 servings
30 minutes
French marinated anchovies are an elegant combination of fresh fish, aromatic herbs, and refined marinade that reflects the sophistication of French cuisine. Anchovies, traditionally popular in Mediterranean countries, gain a special depth of flavor from wine vinegar, coriander, and thyme. Their delicate texture harmonizes with the mild taste of boiled potatoes, highlighting the balance of freshness and richness. This recipe traces back to ancient French pickling traditions, allowing the true flavor of anchovies to shine without excessive processing. The dish is perfect for a light aperitif or as an accompaniment to a glass of white wine, creating an atmosphere of exquisite gastronomic pleasure. Spicy notes of bay leaf and garlic enrich the taste while carrots and parsley add freshness. An excellent option for gourmets who appreciate the subtlety of flavor combinations!
1
Prepare the marinade: peel the onion and garlic cloves and chop them coarsely. Peel the carrot and slice it into thin rounds. In a large bowl, pour in oil and vinegar, add onion, garlic, and carrot, add 100 ml of water, put in thyme, parsley and coriander seeds, two pinches of gerand salt, a bit of freshly ground pepper and a crushed bay leaf. Mix everything well.
- Onion: 1 head
- Garlic: 3 cloves
- Baby carrots: 2 pieces
- Extra virgin olive oil: 6 tablespoons
- Wine vinegar: 200 ml
- Water: 100 ml
- Thyme: 2 sprigs
- Parsley: 5 sprig
- Coriander seeds: 10 pieces
- Bay leaf: 1 piece
- Sea salt: pinch
- Ground black pepper: to taste
2
Carefully clean the anchovies: separate the heads and then remove the insides by gently pressing on the belly to avoid crushing them. Pat the fish dry with a paper towel, then place it on a clean plate, salt it, and leave for two hours.
- Anchovies: 1 kg
- Salt: to taste
3
Rinse the anchovies with cold water, pat dry with a paper towel, carefully place in a deep glass bowl, cover with a lid.
- Anchovies: 1 kg
4
Pour the marinade into a pot and bring it to a boil. Pour the boiling marinade over the anchovies and marinate for 24 hours.
- Wine vinegar: 200 ml
- Water: 100 ml
- Extra virgin olive oil: 6 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
- Baby carrots: 2 pieces
- Thyme: 2 sprigs
- Parsley: 5 sprig
- Coriander seeds: 10 pieces
- Bay leaf: 1 piece
- Sea salt: pinch
- Ground black pepper: to taste
5
Wash the potatoes and boil them in their skins shortly before serving. Once cooked, rinse with cold water, peel them, slice into thin rounds, and serve on a large plate with anchovies.
- Potato: 1 kg