One of the best-known cooking techniques for preparing anchovies in Spain is acidic cooking. This is a technique where the fish is marinated in vinegar until it's cooked, which gives it a very special flavour and texture.
What do we need to prepare this appetizer?
100 ml water
10 g garlic
14 g salt
200 g anchovies
15 g olive oil
100 ml apple cider vinegar
20 ml sherry vinegar
To make this dish, you need to clean the fish completely and leave only the fillets, removing the head, guts and bones.
Then place the fillets in a bowl with ice water to clean them. In another container, mix the water with apple cider vinegar, sherry vinegar and salt.
Mix everything together, add the anchovy loins and leave them to soak for 30 minutes. Then they're ready!
Now all that remains is to plate them. To do this, chop some garlic and sprinkle it on top, along with the olive oil and salt.
In Spain, this appetizer is eaten in different ways: it's one of the main ingredients in the tosta de matrimonio, toast with a pickled white anchovy and a salt-cured anchovy together on top. It is also often served with other pickled products in the form of gilda (skewered on a small stick).