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
Ingredients
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
salt
Method
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.
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
salt
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.
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