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For the anchovies
- 3 g Yondu, Light
- 20 ea Fresh anchovies
- 300 ml Jang with Vinegar
- 300 g Extra-virgin olive oil
Wash the anchovies, removing the head, guts, and spine.
Filet the loins.
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.
Remove the filets and carefully dry them.
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).
Let them marinate for 25 minutes.
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
- 100 g Olive oil (0.4% acidity)
- 25 g Fresh parsley leaves
In a saucepan with boiling water, add parsley leaves for just a few seconds before removing and shocking them in ice water.
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.
Filter out any remaining bits of leaf using a fine strainer and set aside the obtained parsley oil.
On a plate for presentation, arrange the anchovies in circle. Garnish with the raspberries and dress with few drops of parsley oil.