Boquerones En Vinagre (6 Filetes) Recipe

Time4h 20m

Serves1

Make Boquerones En Vinagre (6 Filetes) Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Rinse and salt
Rinse the anchovy fillets briefly under cold running water and pat them dry gently with paper towels. Arrange the fillets in a single layer in a shallow non-reactive dish (glass or ceramic). Sprinkle the 1 tsp fine sea salt evenly over the fillets. Let sit for 10 minutes to draw out excess moisture.
2
Prepare marinade
While the fillets rest, mix 120 ml white wine vinegar with 60 ml cold water in a small bowl. The dilution softens the vinegar edge and is traditional for boquerones. If your fillets are very small, you can use up to 150 ml vinegar and 50 ml water; the fillets must be fully submerged.
3
Marinate
Pour the vinegar mixture over the salted fillets, ensuring they are fully covered. Cover the dish with plastic wrap or a lid and refrigerate. Marinate for 3 to 4 hours, turning the fillets once after 1.5–2 hours so they cure evenly. The flesh will turn opaque and whitish when properly marinated.
4
Rinse and dry after marinating
After marinating, remove the fillets from the liquid and rinse each quickly under cold water to remove excess acid and salt. Lay them out on paper towels and gently pat dry. Taste one; if still too vinegary, rinse a second time briefly and dry again.

5
Prepare garlic-parsley oil
Peel and finely mince the 1 clove of garlic. Finely chop the 1 tablespoon of parsley. In a small bowl, combine the minced garlic and chopped parsley with 2 tablespoons extra-virgin olive oil and 1 teaspoon freshly ground black pepper. Stir and let sit 5 minutes to mellow the raw garlic slightly.
6
Plate and dress
Arrange the dried, marinated anchovy fillets on a serving plate in a single layer. Spoon the garlic-parsley oil evenly over the fillets so each receives some oil, garlic, and parsley. Allow to sit at cool room temperature for 10–15 minutes so flavors meld (do not leave more than 30 minutes out).
7
Serve
Optional: serve with a squeeze of fresh lemon (use half a lemon) at the table. Boquerones en vinagre are traditionally served as a tapa with crusty bread or on small toasts. Consume within 24 hours for best flavor and texture; keep refrigerated until serving and discard if left out longer than recommended.