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Marinated anchovies with wild fennel

  • 40 minutes
  • Medium
  • Appetizers
This hors-d’oeuvre is served cold and the main ingredient is oily fish.
This is a traditional dish in the Mediterranean cuisine: it was already popular in ancient times and today is commonly found in areas along the Tyrrhenian sea.
The main feature of the dish is the marinade, which includes various aromatic herbs.
Lazio

Ingredients: Per 4 servings

  • 1 ¼ lb fresh anchovies
  • 3 oz onion
  • 1 clove of garlic
  • ½ lemon
  • ½ cup extra virgin olive oil
  • ½ cup dry white wine
  • 1 sprig wild fennel fronds
  • 1 sprig thyme
  • 1 leaf of bay leaves
  • 1 tablespoon parsley, chopped
  • 1 sprig coriander
  • salt and pepper to taste
  • skin of 1/2 a lemon and 1/2 an orange

Preparation:

Step 1

Carefully clean the anchovies, remove the entrails, the head and the fishbones. Place in a lightly oiled pan, season the anchovy fillets with salt and pepper. In oven for 5 min at 200°C.

Marinated anchovies with wild fennel - step 1

Step 2

Remove the anchovies from the oven.

Marinated anchovies with wild fennel - step 2

Step 3

In a pan, brown the thinly sliced onion in a little oil.

Marinated anchovies with wild fennel - step 3

 

Step 4

Pour a little white wine in the pan, add lemon juice, garlic, wild fennel, thyme, a little coriander and the bay leaf. Cook over low heat, stirring occasionally.

Marinated anchovies with wild fennel - step 4

Step 5

Sprinkle the finely chopped parsley, orange and lemon rind into the pan and cook for further 5 minutes.

Marinated anchovies with wild fennel - step 5

Step 6

Arrange anchovies on a plate, pour the marinade over them and leave in refrigerator for 24 hours. Once this time has elapsed, you will have a tasty appetizing dish.

Marinated anchovies with wild fennel - step 6

Consigli dello chef:

Fresh anchovies can also be marinated but will take longer.
This product is regularly found in the Mediterranean cuisine.
Leave at room temperature for 15 minutes before serving.