Boquerones Food
ENSALADA DE BOQUERONES
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Shallot oil: In a small baking pan place whole shallots and add all olive oil. Roast in oven for 15 minutes. Remove shallots from oil, peel and julienne them. Reserve 3/4 cup shallots and 1/2 cup oil. In a food processor, combine vinegar, beet juice and roasted shallots. With a steady stream, add 1/2 cup roasted shallot oil then add salt and pepper to taste and set dressing aside. In a mixing bowl combine boquerones, carrots, peppers and scallions. Arrange the asparagus on a serving platter then place the boquerones mixture on top and pour 3 ounces of the dressing around the plate and on top of the salad.;
BOQUERONES EN VINAGRE
My favorite tapa in Spain. I have tried to make it here, and even though I haven't found "boquerones" (a little blue fish from the Mediterranean) in New York, it can actually work with anchovies.
Provided by carolabklyn
Categories Spanish
Time 19h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the anchovies/boquerones under water. Get rid of the heads and open the clean anchovies/boquerones as if they were books. Get rid of the insides of the fish and after rinsing them, place them in in a deep tray.
- Once you have the tray covered with "open book" fish, sprinkle some sea salt and cover them with the white vinegar.
- Put them in the fridge for a minimum of 12 hours. I usually let them sometime between 12 to 18 hours.
- Once the macerating is done, cut a couple of cloves of garlic in really thin slices (it depends a lot on how much fish you have and how much you like garlic). Put aside.
- Chop parsley in really small pieces.
- Get each fish out of the tray where they have been macerating. Arrange them nicely in another tray.
- Once they are arranged sprinkle the cut garlic and the parsley over the fish.
- Cover with good Spanish virgin olive oil.
- Enjoy with white wine and Italian bread or a baguette.
- The prep time varies depending on your fish cleaning and cutting skill.
Nutrition Facts : Calories 240.4, Fat 11, SaturatedFat 2.5, Cholesterol 96.4, Sodium 4159.8, Carbohydrate 0.5, Protein 32.9
BOQUERONES
Along with Spanish food in general, these have become increasingly popular in the States, and they're fun, rewarding, and easy to make at home. Of course, the key is to begin with superfresh anchovies, and we are finally seeing more of these. (You can use the same method with fresh thin fillets of mackerel, a more common fish, or with smelts, which can be handled the same way as the anchovies.) These are good served on buttered toast or crackers and passed as a snack. You might wonder why your boquerones are not as white as those sold in restaurants; it's because you're not using a bleaching agent.
Yield makes 6 or more servings
Number Of Ingredients 7
Steps:
- To fillet the anchovies, grasp the body just behind the head and pull down on the head; most of the innards will come out along with it. Run your thumb along the belly flap, tearing the fish open all the way to the tail and removing any remaining innards. Then grab the backbone between your thumb and forefinger and gently pull it out. Remove any spiny fin material and drop the fillet into a bowl of ice water.
- Rinse and dry the anchovies, then place them in a narrow bowl. Add the vinegar and a large pinch of salt and stir. Cover and marinate for about 24 hours. Drain, then sprinkle with salt, oil, garlic if you like, and parsley. You can refrigerate them at this point for up to a few days. Serve with lemon wedges.
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- Keep the cleaned anchovies whole for now. You can pull the two little fillets apart when you are ready to serve your boquerones. Lay down the salt in a wide, lidded, non-reactive container; I use a tupperware. Lay down a layer of anchovies, then sprinkle salt over them. Repeat until you have all the anchovies in the container. Finish with the rest of the salt. Jiggle the container a bit to let things settle, then cover it and put it in the fridge for 3 hours.
- Remove the anchovies and rinse them quickly under cold water. Set them in another container like your first one. When they are all nicely rinsed, cover the fish with the vinegar or lemon juice. They need to be fully submerged, so use as much as you need. Cover and refrigerate overnight.
- The next morning, remove the anchovies from the vinegar. Toss the vinegar. Now find a final resting place for your anchovies, some lidded container that you can keep in the fridge for a few weeks. Pour a little olive oil into it, then line the container with a layer of anchovies. Sprinkle a little of your seasonings over that layer and repeat until you are done. The anchovies need to be completely covered in olive oil or they will spoil. You can eat them after a few hours, but they are better after a few days or even weeks. Mine have lasted 6 weeks before getting a little janky.
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