– recipe –

harder-style Boquerones



 – RECIPE –

Harder-style Boquerones



RECIPE: Harder-style Boquerones (*Spanish-style marinated white anchovies)

If you have sipped an aperitif on the Spanish shores nibbling tapas while watching the sunset, you will KNOW and LOVE boquerones! Spanish white anchovies, pronounced bo-keh-ROAN-ess —are not those pungent intensely fishy brown ones you avoid in your Caesar salad dressing. They're sweet, firm and tart. Making these beauties is so effortless now using harder fillets from our convenience range of Fish With A Story products, but they need a little time to cure, so plan ahead. Keeping them submerged in the light cure allows you to keep them for up to a month in the fridge.



Serves: 4

Prep time: 10 minutes +
2 days brining & marinating

Works well with:  Harders 

Occasion:
Tapas, entertaining snacks 



Ingredients

8 fillets of Harders (Southern Mullet) from our Fish With A Story convenience range

250 g fine, non-iodised sea salt

250 ml sherry or white wine vinegar

1 red chilli, sliced (optional)

5-6 cloves of garlic

10 g flat leaf parsley

150 ml olive oil


Method

  1. Put half the salt in a non-reactive container like a tupperware. Lay the fillets on top, then sprinkle the rest of the salt on top. Give it a good shake to make sure everything is well coated, cover and place in the fridge for 3 hours. 
  2. Rinse the fillets under cold water for 3-4 minutes to remove the bulk of the salt. Shake off the water and put them into a clean, non-reactive container. Cover or fully submerge with vinegar and place in the fridge for 12 hours.
  3. The next day, drain off the vinegar. Rinse the container and lay the fillets back in the clean container, Scatter with garlic, chilli and parsley, drizzle with olive oil and cover to seal. It’s important to keep the fish submerged in the olive oil to allow them to keep.
  4. Shake the container from side to side to release any trapped air, then seal it and place it in the fridge. Allow them to marinate for 1-2 days before serving on good crusty bread or as a topping for pasta.



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