Anchovies marinated in Sherry vinegar with caramelized onion and Manzanilla olive sorbet with orange and lemon juice
For the Manzanilla olive sorbet
If dressed olives are not available, place stoned Manzanilla olives in a dressing made of herbs such as fennel, thyme, rosemary and bay leaf, with lemon and orange rind, garlic, a chili pepper and water. Leave to stand for at least 3 days then drain and crush the olives in the blender. Add the orange and lemon juice, then the xanthan gum (as a stabilizer). Beat with an electric beater, then transfer the mixture to a Pacojet beaker and freeze. When frozen, process to obtain a sorbet texture.
For the anchovies in Sherry vinegar
Wash the anchovies well and blanch in ice water for half an hour. Mix all the marinade ingredients (Sherry vinegar, water and rock salt) and pour over the drained anchovies. Leave for an additional half hour. Then remove the anchovies and preserve in extra virgin olive oil.
For the caramelized onion
Slice the onion very finely using an electric slicer. Finely chop the bacon and cook very slowly in olive oil, then add the onion and cover. Cook very slowly for approximately 2 hours until the onion is very soft and has browned a little.
Serve the caramelized onion and top with well-drained anchovies and then with the Manzanilla olive sorbet with orange and lemon juice.
"One of Málaga’s best-loved tapas are anchovies in vinegar, an easy idea for a starter provided they are combined carefully. In this recipe, the Manzanilla olives provide creaminess, the flavor of the onion contrasts the vinegar and the orange and lemon juice adds character."