Step 1: You will need…
- 250 g fresh anchovies
- 300 g coarse salt
- 2 tbsp chopped thyme
- 200 ml white wine vinegar
- 200 ml extra-virgin olive oil
- 2 cloves of garlic
- 2 tbsp fresh parsley
- 1 spoon
- 2 bowls
- cling film
- 1 bowl filled with water
- 1 slotted spoon
- 1 sieve
- 1 knife
- 1 cutting board
Step 2: Clean the anchovies
Cut off the head, open the fish up and remove the spine. Repeat with all the anchovies.
Step 3: Mix the salt with the herbs
Add the chopped thyme and rosemary to the coarse salt and mix together thoroughly.
Step 4: Layer the anchovies and salt in bowl
Place a layer of anchovies into a bowl and sprinkle the salt and herb mixture on top. Repeat the same process with a second layer and so on until all the anchovies are in the bowl.
Step 5: Cover and refrigerate
Cover the bowl with cling film and refrigerate for three hours.
Step 6: Rinse the anchovies
Take the anchovies out of the fridge and put them into a bowl of water. Scoop them out with a slotted spoon into a sieve and run under cold water.
Step 7: Marinate the anchovies in vinegar
Put the anchovies into another bowl and pour over the vinegar. Cover once again with cling film and refrigerate for a further hour and a half.
Step 8: Remove and place them in a sieve
Remove the bowl from the fridge, put the anchovies back into the colander and shake well to discard the vinegar.
Step 9: Present on serving dish and garnish
Arrange the anchovies as you wish on a serving dish, pour over the olive oil, add the garlic and finally sprinkle over the chopped parsley.