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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

  1. 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.
  2. 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.
  3. 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.