Alici Marinate (Lemon-Marinated Anchovies)
Fresh anchovy fillets “cooked” in lemon until pearly white, then dressed with garlic, parsley and good olive oil.
Ingredients
- 500 g very fresh anchovies, frozen first (see tips)
- 4 lemons, juiced
- 1 tbsp white wine vinegar
- 1 clove Garlic, finely chopped
- 3 tbsp Parsley, chopped
- 6 tbsp extra virgin olive oil
- 1 pinch Chilli flakes (optional)
- Salt
Method
- Clean the anchovies: pull off the head (the guts come with it), open each fish like a book with your thumb and lift out the backbone. Rinse in cold water and pat dry.
- Lay the fillets skin side down in a single layer in a glass or ceramic dish. Mix the lemon juice and vinegar and pour over to cover completely.
- Cover and refrigerate for 4–5 hours, until the flesh is white all the way through.
- Drain off the marinade and arrange the fillets on a plate. Scatter over the garlic, parsley, chilli and a little salt, then cover with the olive oil.
- Leave for 30 minutes before serving with bread.
Tips
- Lemon does not kill parasites: freeze the cleaned fish at -20°C (-4°F) for at least 24 hours first, or buy sushi-grade, previously frozen fish. Not advised in pregnancy.
- Covered with oil, they keep 2–3 days in the fridge.
Sources
Written in our own words after cross-checking these recipes:
Open Alici Marinate (Lemon-Marinated Anchovies) in Nouns Cooking