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LOCATION: Recipes >> Preserving Meats >> Anchovies 01

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Boquerones al Natural
(Marinated Fresh Anchovies)

1/2 kg fresh anchovies
250 ml vinegar
1 ts salt
50 ml olive oil
4 cloves garlic
2 tb chopped parsley

Remove heads of the fish. Grasp top of the backbone, give it a
sharp jerk down across the back and the bone will come free. Cut
it off, leaving the two fillets attached at the tails. Wash them
and place in a single layer in a shallow dish. Add enough vinegar
to cover and the salt. Marinate from 6 to 24 hours, or until the
fillets are white and solid - they are "cooked" by the vinegar.
Drain them, rinse in cold water and arrange on a bed of shredded
lettuce on a serving plate. Sprinkle with the oil, minced garlic
and parsley. Chopped onion and lemon juice can be added.

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