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Appetizer rich in Ω3 fats
Ingredients
- Thick filleted anchovy
- Coarse Salt
- Juice of 2 lemons and a little white vinegar
- Oil
- chopped pistachios
- Parsley
- Oregano
- A little red pepper and a little caper
- Chopped garlic
Preperation
- Wash the anchovy, remove the entrails and the backbone.
- Arrange the fish in a glass bowl and pour plenty of coarse salt and half the lemon vinegar on top. If there are many, make them in layers and salt in between.
- Leave in the refrigerator for at least 3 hours and up to 24 hours to “bake” and release its liquids.
- Rinse the fish and place them in a wide container. Add the rest of the lemon vinegar and leave for about 3-4 hours in the refrigerator.
- Then put the anchovies in another container, add the oil, the grated pistachios and the herbs.
- It is eaten the next day so that it has time to absorb the aromas from the herbs.
You can add chopped pepper or cherry tomatoes and capers.