Summary

Ingredients

• 500 g anchovy fillet (s), fresh
• 250 ml white vinegar (wine or herb vinegar)
• 1 teaspoon salt
• 4 cloves garlic, chopped
• 2 tablespoon parsley, finely chopped

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Instructions

1. The head, innards and bones are removed. (After the head is removed, pull the backbone against the tail. This creates two fillets!). Wash and spread in a glass bowl. Cover with vinegar and add salt. Marinate between 8 to 24 hours until the fillets are white and crisp. Then drain the marinade and pour over the olive oil and garlic. Sprinkle with parsley.