Boquerones Food

ENSALADA DE BOQUERONES

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

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.

BOQUERONES

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.