SERVES 6
PREPARATION 1 HOUR 20 MINS
COOKING
350g (11oz) large fresh anchovies or small sardines, butterflied, cleaned and heads removed
200ml (6½fl oz) white wine vinegar
juice 1 lemon
handful chopped, flat-leaf parsley
1 clove garlic, peeled and finely chopped
salt and pepper
100ml (3½fl oz) good-quality extra virgin olive oil
1. Wash and carefully dry the anchovies, then place in a shallow dish and pour over the vinegar to cover. Leave for about 10 minutes until the anchovies are turning white. Remove and pat dry.
2. Arrange the anchovies skin side up in a dish and pour over the lemon juice, parsley and garlic, then season. Finally, drizzle over the oil, cover and refrigerate for 1 hour before serving.
The recipe is from Barrafina, London's hip new tapas restaurant. Owners Sam and Eddie Hart say:
"Effectively 'cooked' by the lemon juice and wine vinegar, this is a classic tapas dish and utterly delicious. We marinate the fish in vinegar for a shorter time than is traditional, to avoid them becoming 'overcooked'. Needless to say, the anchovies or sardines must be very fresh. Ask your fishmonger to butterfly the fish for you if possible, removing the backbone and head but keeping both fillets joined together by the tail."