Vinegar-Cured Fresh Anchovies with Garlic and Parsley

What you need

• 500 g (1 lb) fresh anchovies, frozen for 48 h, thawed, heads, guts and backbones removed, opened flat like a book
• 1 tbsp coarse sea salt
• 300 ml (1 1/4 cups) white wine vinegar
• 100 ml (scant 1/2 cup) cold water
• 3 cloves garlic, finely chopped
• 4 sprigs flat-leaf parsley, leaves finely chopped
• 150 ml (2/3 cup) extra virgin olive oil

Method

Restated from the original video

1. 1

   Freeze the whole cleaned anchovies for 48 h beforehand to kill parasites, then thaw them in the fridge.

2. 2

   Rinse the opened fillets in very cold water and pat dry. Chill them in a bowl of iced water for 10 min until they turn pale, then drain well.

3. 3

   Lay the fillets skin side down, side by side, in a shallow non-metal dish. Sprinkle each layer lightly with salt.

4. 4

   Mix the vinegar with the cold water and pour it over the fillets until they are fully covered.

5. 5

   Cover and refrigerate for 3-4 h, until the flesh turns opaque white and is firm but not mushy.

6. 6

   Drain the fillets well and lay them in a single layer on a serving dish.

7. 7

   Scatter the garlic and most of the parsley over them and cover with the olive oil.

8. 8

   Cover and refrigerate for at least 6 h, up to overnight.

9. 9

   Sprinkle with the remaining parsley and serve cold. Keep refrigerated and eat within 3 days.

Imported from comedera.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.