Vinegar, which tends to overwhelm most wines, can be safely matched with a Fino sherry with its intense almond and saline flavors.
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Fresh Anchovies in Vinegar
Preparation
Remove the fish heads, guts and central bones, being careful not to break the anchovy fillets. Clean the remaining fillets and place them on a wide dish. Cover with the water and 1 tablespoon of sea salt. Let them rest for 3 hours. Next, wash the fish carefully under running water and place them on a clean wide dish with the skin facing up. Cover with the vinegar and let them marinade for a minimum of 3 hours. For serving, remove the fish fillets from the marinade, shaking off any excess vinegar, and place them on a plate. Pour olive oil over them and sprinkle with the garlic and the finely chopped parsley.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 203
Energy (kJ): 848
Proteins (g): 15.5
Lipids (g): 15.5
Carbohidrates (g): 0.3
Fibre (g): 0.0
Vitamin B6 (mg): 0.97
Vitamin B12 (µg): 1.7
Vitamin D (µg): 7.00
Information provided by: The Spanish Nutrition Foundation (FEN)
2 to 3 hours
- 500 gr fresh anchovies
- 200 ml water
- 185 ml white wine vinegar
- 125 ml Spanish olive oil
- A bunch of parsley, finely chopped
- 1 small garlic clove
- Sea salt
- 17.637 lb fresh anchovies
- 7.164 fl. oz water
- 6.636 fl. oz white wine vinegar
- 4.524 fl. oz Spanish olive oil
- A bunch of parsley, finely chopped
- 1 small garlic clove
- Sea salt
- 2.33 lb fresh anchovies
- 0.845 cup water
- 0.782 cup white wine vinegar
- 0.528 cup Spanish olive oil
- A bunch of parsley, finely chopped
- 1 small garlic clove
- Sea salt
Wine match