One of the finest Greek appetisers is homemade marinated anchovies.
Materials
1 kilo of fresh anchovies
500g sea salt, coarse
400ml vinegar
300ml extra virgin olive oil (or as needed)
Procedure
Step 1
Clean the anchovies: Cut off and discard their heads, then carefully open each fish’s body lengthwise, from head to tail, pulling out the backbone with the entrails without separating the fillets.
Step 2
Wash the fillets and drain them on absorbent kitchen paper. Divide the fillets into four equal parts, and do the same with the coarse salt.
Step 3
Spread some salt in a wide container with a lid. Layer some anchovies on top (the fillets open with the skin facing up). Pour over 100ml of the vinegar and repeat the process with salt-fillet vinegar until the ingredients are finished.
Step 4
Close the container tightly with its lid and put it in the refrigerator for at least 2 hours in the salt-vinegar mixture.
Step 5
Remove the fillets from the pot mixture, shake them slightly to remove the salt and lay them on paper towels.
Step 6
Put the anchovies in layers in another glass container with a lid, again skin side up, and pour the olive oil until the anchovies are well covered. Close with the lid and put it in the fridge. The anchovies can be kept in the refrigerator for one month.
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