- 500 gr fine fresh anchovies
- 2 cups sherry vinegar
- 4 teaspoons salt
- 3 cloves garlic
- 1 small bunch parsley, finely chopped
- olive oil
If fresh anchovies are not available, you can replace
them with other fish, such as small sardines. Wash carefully, than fillet
them. Wipe the fillets dry with absorbent paper.
Pour vinegar and a cup of water into a deep bowl, add salt mix well to solve
the salt. Put an anchovy fillet in the liquid. It should float between
bottom and surface. If it sinks to the bottom, there is to much vinegar in
your mixture, and when it comes to the surface, then you have used too much
salt. Correct the amounts before adding the other anchovy fillets. Cover the
bowl with foil and leave in the fridge for 1 or 2 days.
Before use, rinse the anchovy fillets under the running cold water tap and
sprinkle abundantly with chopped garlic, chopped parsley and olive oil.
Croquetas de Pollo
Traveses de Cerdo
Vieiras a la Gallega