Cold marinade anchovies

Cold marinade anchovies

In the past, pickling was used to preserve food, but nowadays it is a typical way of seasoning both meat and fish. This helps to give the product texture and flavor. One of its main ingredients is Extra Virgin Olive Oil Molino de Ízcar which goes perfectly with this recipe as it has a sweet and light, bitter and spicy flavor.

1. Clean the anchovies by removing the central spine but leaving the loins together. Peel an orange, reserving the peel, as it will be needed.
2. Salt, flour, and fry the anchovies in plenty of extra virgin olive oil from Molino de Izcar. Drain and set aside.
3. Leave a little of the oil in the pan and fry the orange peel for a few minutes. Remove from the heat and, when the oil is warm, add the water, vinegar, wine, and bay leaves.
4. Crush a few strands of saffron with some salt and add to the pan, letting it boil for about ten minutes.
5. Pour this marinade over the fried anchovies that we will have arranged neatly in a somewhat deep dish.
6. They are served, when cold, accompanied by the chopped segments of the orange that we have peeled.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5