Marinated White Anchovies, Gavro or Boquerones…whatever you decide to call them is up to you but I’m warning you, these little guys are EXtremely addicting! This recipe is a three day process but a fairly easy one. I will be preparing a fun little appetizer that’s perfect for the upcoming summer months and pairs great with a cold glass of dry white wine or champagne.
The first step is the the Salt + Vinegar cure. This cooks the fish and imparts the acid that refreshes your palate after each bite.
1 lb White Anchovies
2 tbsp Salt Red Wine Vinegar
4 Shallots minced
10 cloves of Garlic minced
1 tbsp Red Pepper Flakes
1/4 cup Parsley chopped fine
1 tbsp Dill chopped fine
Dill sprigs for garnish
Neutral Oil (Canola, grape seed)
1. use a glass or Tupperware container and start laying down the anchovies one by one to create the first layer.
2. Sprinkle salt evenly on the layer of fish then repeat with another layer until there are no more fish. Fish>Salt>Fish>Salt. When the layers are complete add enough Red Wine Vinegar to cover the anchovies then wrap the dish tight with plastic wrap and place it into the refrigerator for 12-24 hours. The longer you allow for this process the more acid you will taste in the end product. Once the flesh of the fish turns white/opaque it means that they are cooked and the process is complete. Drain out the vinegar and begin to remove the head and spines.
3. In another glass or Tupperware container lay down the first layer of deboned anchovies and evenly sprinkle with the shallots, garlic, parsley, dill, black pepper and red pepper flakes. Drizzle with EVOO and continue with the next layers.
Cover with the neutral oil and allow to marinate for at least 12 hours.
4. Slice the Baguette on a bias, about 1/2 an inch thick. In a small mixing bowl mix 1 tbsp of minced garlic with about 1/2 cup of EVOO. Lay out the baguette slices and lightly brush on both sides with the garlic oil. Place in the oven at 250 until lightly browned and dried throughout.
5. Place 2-3 sardines on each toast and sprinkle with some chopped shallots, a little dash of EVOO and finish it off with a sprig of dill.