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Anchoas
marinadas – Marinated anchovies.
Prepare
the pickle sauce or marinade by diluting the salt and sugar in the vinegar.
Then add the other ingredients: oil, laurel, tarragon and a tablespoon of
chopped parsley.
Remove
the head and central bone from the anchovies.
Remove
the fillets whole and place in a large dish (not a metal one).
Drizzle
the fillets with pickle sauce and cover with cling film. Refrigerate the
anchovies for 24 hours before serving.
Presentation:
Cut
the bread into 6 slices 1-cm thick.
Drizzle
with a few drops of pickle sauce and then place the anchovy fillets on top.
Drizzle
with another teaspoon of pickle sauce and sprinkle with the remaining
chopped parsley.
Note:
Maximum
storage time 10 days.
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