Pickled anchovy
10 servings
30 minutes
Marinated anchovies are a jewel of Jewish cuisine that embodies the traditions of the Mediterranean region. This recipe is based on the art of preserving fish, allowing it to retain its freshness and rich flavor. Anchovies soaked in the aromas of vinegar, olive oil, and spices gain a piquant taste and a slight acidity that pairs wonderfully with white wine. Onions and garlic add distinctive spiciness, while coriander and pepper highlight the depth of flavor nuances. This preparation method makes anchovies tender and juicy, perfect for cold appetizers. The dish fits harmoniously into festive meals and friendly gatherings where it is served with fresh bread, herbs, or light salads. Marinated anchovies are not just a culinary delight but also part of a cultural heritage passed down through generations.
1
Fillet the hamshu by removing the head, entrails, and spine.
- Black Sea anchovy (hamsa): 1.8 kg
2
Chop the onion into small cubes, slice the garlic thinly, cutting the clove crosswise.
- Garlic: 80 g
- Red onion: 200 g
3
Mix the marinade, pour it over the anchovy fillet, add dill sprigs, and refrigerate for a day. Serve with white wine.
- Refined olive oil: 150 ml
- White wine vinegar: 200 ml
- Water: 200 ml
- Black peppercorns: 5 g
- Allspice: 5 g
- Coriander seeds: 5 g
- Bay leaf: to taste
- Dill: to taste
- Salt: 5 g
