Boquerones en vinagre is a Spanish recipe for contemporary anchovies marinated in vinegar, olive oil, parsley, and garlic. It’s typically served as tapas in Spain. A really related preparation is the Italian alici marinate, with the primary distinction that Italians typically add contemporary lemon juice to the marinade. The issue with making this recipe is that you just want contemporary anchovies for this, whereas anchovies in lots of locations on the earth are solely out there already salted/cured or marinated. One other problem is that if you could find anchovies, it’s loads of work to scrub them. I discovered an answer for that: sardines have a really related taste, and frozen sardines are available. Cleansing sardines continues to be a little bit of a chore, however because the fish are greater it’s a lot much less work. In the event you slice the sardines into strips of the dimensions of anchovies, it’s exhausting to inform the distinction. And if contemporary anchovies should not out there in any respect, this can be your solely possibility.
Substances
- 180 grams of sardine fillets, from 4 to five sardines
- 150 ml white wine vinegar
- 50 ml further virgin olive oil
- 1 garlic clove, minced
- 1 Tbsp minced flat leaf parsley
- 1/2 tsp desk salt
- freshly floor black pepper
Directions
Begin by cleansing the sardines. Take away the scales and don’t flush them down the drain, as they may clog the drain. Minimize off the top, make a slit from the anus in the direction of the the place the top was, and take away the entrails. Now you may take away the bones along with your fingers. Trim away the bones from the dorsal wonderful and from the stomach. Rinse the fillets with chilly operating water, and pat them dry with paper towels.
Slice the sardine fillets into strips of concerning the dimension of anchovy fillets.
Put the sardines in a bowl and add the opposite elements.
Stir till the whole lot is blended nicely. Cowl and refrigerate for at the very least an hour. The fish will probably be ‘cooked’ within the vinegar, similar to ceviche. You too can enable them to marinate for for much longer; they may hold for fairly a while within the fridge.
