For the anchovies
Ingredients
- 3 g Yondu, Light
- 20 ea Fresh anchovies
- 300 ml Gluten free Vinaigrette
- 300 g Extra-virgin olive oil
Directions
- 1 Wash the anchovies, removing the head, guts, and spine.
- 2 Filet the loins.
- 3 Place the anchovy filets in a bowl of ice water with a pinch of salt for 10 minutes to get rid of any remaining blood.
- 4 Remove the filets and carefully dry them.
- 5 Place the filets in a container and cover them with a mixture of Gluten free Vinaigrette and Yondu, Light(Jang Sauce) (make sure the filets are well covered).
- 6 Let them marinate for 25 minutes.
- 7 Remove the anchovies from the marinade and drain well before placing them in a bowl with olive oil and storing them in the refrigerator.
For the parsley oil
Ingredients
- 100 g Olive oil (0.4% acidity)
- 25 g Fresh parsley leaves
Directions
- 1 In a saucepan with boiling water, add parsley leaves for just a few seconds before removing and shocking them in ice water.
- 2 Once the parsley leaves are fully chilled, dry them well, and blend with the olive oil until it becomes an oil of intense green color.
- 3 Filter out any remaining bits of leaf using a fine strainer and set aside the obtained parsley oil.
Presentaion
Ingredients
- 4 ea Raspberries
Directions
- 1 On a plate for presentation, arrange the anchovies in circle. Garnish with the raspberries and dress with few drops of parsley oil.
