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Anchovies Recipe

Name: Spanish River Grill & Wine Bars ANCHOVIES Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 30 pieces fresh white anchovy fillets (or small fresh anchovies), cleaned and butterflied; 2 tbs coarse sea salt (for rinsing and drawing out moisture); 750 ml cold water; 300 ml white wine vinegar; 1 tsp granulated sugar; 2 tbsp fresh lemon juice; 120 ml extra-virgin olive oil; 1 tsp black peppercorns, lightly crushed; 2 pieces bay leaves; 2 pieces shallots, thinly sliced into rings; 80 ml red wine vinegar; 60 ml water; 1 tsp granulated sugar; 1 tsp fine sea salt; 6 pieces black peppercorns; 120 g pitted green olives (mild, such as manzanilla), drained; 2 pieces egg yolks (pasteurized if preferred); 1 clove garlic clove, peeled; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice; 150 ml extra-virgin olive oil; 50 ml neutral oil (grapeseed or vegetable); 1 tsp fine sea salt; 0.5 tsp black pepper; 12 slices crusty bread or grilled crostini; 2 tsp extra virgin olive oil (for finishing); 2 tbsp microgreens or chopped parsley; 0 to taste freshly ground black pepper

Inspired by Spanish River Grill & Wine Bar

Time1h 30m

Serves6

boquerones, anchoa, pickled shallots, green olive aioli

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Ingredients

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Marinated Anchovies (Boquerones)

30 pieces fresh white anchovy fillets (or small fresh anchovies), cleaned and butterflied

2 tbs coarse sea salt (for rinsing and drawing out moisture)

3.17 cup (750 ml) cold water

1 1/4 cup (300 ml) white wine vinegar

1 tsp granulated sugar

2 tbsp fresh lemon juice

1/2 cup (120 ml) extra-virgin olive oil

1 tsp black peppercorns, lightly crushed

2 pieces bay leaves

Pickled Shallots

2 pieces shallots, thinly sliced into rings

1/3 cup (80 ml) red wine vinegar

1/4 cup (60 ml) water

1 tsp granulated sugar

1 tsp fine sea salt

6 pieces black peppercorns

Green Olive Aioli

4 1/4 oz (120 g) pitted green olives (mild, such as manzanilla), drained

2 pieces egg yolks (pasteurized if preferred)

1 clove garlic clove, peeled

1 tsp Dijon mustard

1 tbsp fresh lemon juice

5/8 cup (150 ml) extra-virgin olive oil

3 3/8 tbsp (50 ml) neutral oil (grapeseed or vegetable)

1 tsp fine sea salt

1/2 tsp black pepper

Assembly & Garnish

12 slices crusty bread or grilled crostini

2 tsp extra virgin olive oil (for finishing)

2 tbsp microgreens or chopped parsley

0 to taste freshly ground black pepper

Method

Marinated Anchovies (Boquerones)

Prepare anchovies

Rinse anchovies under cold running water briefly, then lay them flat in a single layer on a tray. Sprinkle the fillets lightly with the 2 tbs coarse sea salt and let sit 10 minutes to firm the flesh. Rinse gently to remove excess salt and pat dry with paper towels.

Brine and marinade

In a nonreactive container (glass or ceramic) combine cold water, white wine vinegar, granulated sugar, crushed peppercorns and bay leaves. Stir to dissolve sugar. Submerge the rinsed anchovy fillets in the mixture so they are covered. Cover and refrigerate for 2 to 3 hours — the flesh will turn opaque and firm (if fillets are thicker or you prefer fully pickled texture, refrigerate up to 5 hours).

Finish anchovies

Remove anchovies from the marinade and lightly rinse under cold water. Pat dry on paper towels. Arrange fillets in a shallow dish in a single layer and drizzle with 120 ml extra-virgin olive oil and the lemon juice. Cover and refrigerate at least 30 minutes to allow flavors to meld. Keep refrigerated until ready to assemble.

Pickled Shallots

Place the sliced shallots into a heatproof jar or bowl. In a small saucepan combine red wine vinegar, water, sugar, salt and peppercorns and bring just to a simmer, stirring until sugar and salt dissolve. Pour the hot brine over the sliced shallots so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Drain before serving. Reserve a few rings for garnish and some brine if you want extra acidity on the plate.

Green Olive Aioli

Blend olives

Place the drained green olives and peeled garlic clove in a blender or food processor and pulse until finely chopped and almost paste-like, scraping down sides as needed.

Emulsify

Add the egg yolks, Dijon mustard, lemon juice and a pinch of the 1 tsp sea salt to the olive-garlic paste. With the blender or processor running, very slowly stream in 150 ml extra-virgin olive oil followed by 50 ml neutral oil in a thin steady stream to create a thick, creamy aioli. If the mixture becomes too thick, add 1 tsp water at a time to loosen. Taste and adjust salt and black pepper.

Chill

Transfer aioli to a bowl, cover and refrigerate at least 30 minutes to allow flavors to meld. Bring to cool room temperature briefly before plating if it’s very cold.

Assembly & Serve

Warm or toast the crostini/crostini slices and rub lightly with a cut garlic clove if desired. Spoon or pipe about 1 to 1.5 tbs of green olive aioli onto each crostini.

Top each with 2 to 3 marinated anchovy fillets (or 1 large fillet per slice if using bigger pieces). Arrange a few pickled shallot rings over the anchovies.

Finish with a drizzle of extra virgin olive oil, a sprinkle of microgreens or chopped parsley, and freshly ground black pepper to taste. Serve immediately.