Marinated fresh anchovies

with raspberries

  • Cook By: Fundació Alicia/ Restaurant Les Cols
  • Theme: Seafood dishes Influencer
  • Main Ingredients: anchovy
  • Serving Size: 4

For the anchovies

Ingredients

  • 3 g Yondu, Light
  • 20 ea Fresh anchovies
  • 300 ml Jang with Vinegar
  • 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 Jang with Vinegar 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.