We are going to a picnic tomorrow with my friends the Chowhounds. It's kind of a freak show of food - an opportunity for all of us to get together and chow. Last year was the first time I went, and Jason and I didn't eat for a day and a half after the picnic.
Anyway, this year I made marinated anchovies. When fresh they don't have that pungent anchovy taste that you often get from a can. These were caught a couple days ago and are delicious and mild.
The recipe was taken straight from Mark Bittman's "How to Cook Everything". Here it is:
MARINATED FRESH ANCHOVIES
Makes 4 to 6 appetizer servings
Time: 30 minutes, plus at least 2 hours for marinating
Anchovies, sardines and smelts are confusing little fish that, in most cases, can be substituted for one another. This recipe, however, requires spanking fresh anchovies which are frequently found in Italian, Spanish, and Portugese fish stores.
About 1 pound (20 to 30) fresh anchovies
1/4 cup e-v olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon minced garlic
1/4 cup minced fresh parsley leaves
1 tsp salt
1. To bone the anchovies, snap off the heads by grasping the body just behind the head and pulling down on the head. Most of the innards will come out with the head. 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 b/w your thumb and forefinger and pull it out, gently. Remove any spiny fin material and drop each boned fillet into a bowl of ice water.
2. Rinse the fish and dry them with paper towels. Place them in a shallow bowl. Mix together the olive oil, lemon juice, garlic, half the parsley and salt. Refrigerate the anchovies in this mixture and marinate them, turning gently from time to time, until they turn white, 2 to 3 hours. You can keep them, refrigerated, for a day or two). Garnish with the remaining parsley and serve.
Have a good weekend!
