Vinegar, which tends to overwhelm most wines, can be safely matched with a Fino sherry with its intense almond and saline flavors.
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