60 min
Type of dish: Appetizers and canapes, Fish
Temperature: Cold
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Anchovies 0.5 kg
Table salt 15.0 g
Vinegar 0.25 l
Garlic, bulb 1.0 ud
Parsley 7.5 g
Olive oil 0.125 l
Elaboration
  • Wash and remove the bone from the anchovies.
  • Sprinkle with plenty of salt, cover with vinegar and leave the anchovies in the fridge till the flesh turns white.
  • Chop garlic and parsley in Brunoise.
  • Remove the anchovies from the vinegar, dry them properly, place them in layers, sprinkle with garlic and parsley and add a sprinkling of smooth olive oil.
  • They are kept covered some days in the fridge.
  • Anchovies must be previously frozen to avoid contracting anisakiasis.
Nutritional information (1 portion)
Fiber 0.08 g
Saturates 2.14 g
Monounsaturated fatty acids 2.61 g
Polyunsaturated fatty acids 2.02 g
Cholesterol 54.52 mg
Calcium 28.4 mg
Iron 0.94 mg
Zinc 0.42 mg
Vitamin A 42.13 ug
Vitamin C 2.91 g
Folic acid 9.44 ug
Salt (Sodium) 1246.0 mg
Sugars 0.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.