Marinated fresh anchovies on pepper salad, an Andalusian recipe from chef Avi Biton of the Tel Aviv restaurant Adora
Marinated Fresh Anchovies:
20 fresh anchovy filets
4 tablespoons sea salt
1 thyme branch
rind of 1 lemon
1 bay leaf
olive oil (enough to cover the filets)
Sprinkle sea salt over the anchovy filets.
Wait for half an hour, then lightly rinse the filets, dry them and put them in a dish with all the other ingredients.
It’s best to eat them the next day.
2 finely sliced roasted peppers
1 finely sliced purple onion
1 bunch of parsley
3 tablespoons of olive oil
juice from 1/2 a lemon
1 tablespoon of sugar
Mix everything together and serve with the marinated anchovies.
Makes 4 servings