Sprats or anchovies with Garlic and Olive Oil
At the Seahorse we make this dish in large batches and serve it as an antipasti. They are delicious; it’s the local version of the Spanish ‘Boquerones’.
For 4 people
20 sprats or anchovies, filleted
200ml white wine vinegar
4 garlic cloves, very finely sliced
50ml good-quality agrodolce vinegar
50ml new season’s olive oil
1 teaspoon finely chopped parsley
Arrange the sprat fillets in a plastic tray, skin-side up then pour over the white wine vinegar and a sprinkling of salt. Cover with clingfilm and leave to marinate in the fridge for 30 minutes. Wash the fillets and thoroughly dry.
Lay the fillets out on a serving platter, scatter the garlic over the top and liberally splash over the agrodolce vinegar and the olive oil. Cover again and leave to marinate in the fridge for a further 30 minutes.
Sprinkle the sprats with salt and chopped parsley and serve.