Fresh anchovies have a delicate, sweet slightly oily flesh. They are hard to buy in Australia, but plentiful and very inexpensive in Greece. They are the first fish I will seek out when we arrive in Greece and can be enjoyed in a number of different preparations. One of the nicest ways to enjoy them is marinated. You can cure the anchovies two ways: in fresh lemon juice and extra virgin olive oil, flavoured with a little touch of garlic, parsley and if you like, chilli. Alternatively, a salt cure and then preserved in extra virgin olive oil with garlic, parsley, chilli and lemon zest.
The hardest part of this dish is filleting the fresh anchovies, but there is something almost therapeutic about this process. A great step by step guide to preparing your anchovies can be found at The Spruce Eats. Alternatively, you can prepare them in the way that Kostas taught me: take the anchovy in your hand. Using your other hand, slit open the body. Take the anchovy head and remove, which should come together with the guts. Next, open the body and pull away the spine. Then open the anchovy body into a little flat butterfly-like fillet. Rinse well throughout the process
Marinated anchovies are sometime served as a complimentary meze, while you peruse a seafood taverna menu. They are also perfect with a mix of other seafood mezedes, such as taramasalata, grilled octopus and fried or stuffed calamari. Traditionalists would enjoy the anchovies with an ice chilled, milky-white ouzo but they are also lovely with a minerally white wine or crisp, dry rose.
Marinated anchovies (acid cure)
Γαύρος μαρινάτος
Ingredients
- 750g Fresh anchovies
- 1 wine glass Fresh lemon juice
- 2 wine glasses Extra Virgin olive oil
- 2 Garlic cloves finely chopped
- 1 bunch Fresh parsley finely chopped
- 1 Chilli finely chopped
Instructions
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Prepare the anchovy fillets, as noted above. Mix together the garlic, parsley and chilli (if using) and set aside.
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Take a large flat serving dish and place one layer of anchovy fillets. Sprinkle over some of the garlic and parsley mixture, then pour over half the lemon juice and EVOO. Make a second layer of the anchovies and sprinkle over the remaining garlic and parsley mixture. Pour over the rest of the lemon juice and EVOO. Set aside to marinate for around 2 hours and then serve.
Marinated anchovies (salt cure)
Γαύρος μαρινάτος
Ingredients
- 750 g Fresh anchovies
- 400 gr Coarse salt
- 1 Wine glass Greek wine vinegar
- 2 Wine glasses Extra virgin olive oil
- 2 cloves Garlic finely chopped
- 1 Lemon zested
Instructions
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In a small ceramic dish, add the coarse salt to cover the base. Lay the anchovy fillets onto the salt and create a layer. Cover with salt and repeat, alternating between salt and anchovies. Set aside for half an hour.
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Remove the anchovies carefully from the salt and rinse well. Transfer to a baking sheet lined with kitchen paper to dry the anchovies well, removing all the moisture.
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In a seperate flat container or serving dish, create a layer of anchovies and sprinkle with the chopped garlic, chilli and parsley. Cover with half the vinegar and oil. Create a second layer and repeat. Cover and set aside overnight at room temperature and serve. If you wish to keep the anchovies longer, strain and add to a large open neck jar and cover with around 500mls of EVOO. Keep in the fridge.
