Post by braided-rug on Apr 26, 2006 17:01:39 GMT 10
Moorish Pickled Anchovies
1kg/21/4lb fresh anchovies, sardines or smelts
6-8 tablespoons olive oil
55g/2oz flour
salt and freshly ground black pepper
6 garlic cloves, finely chopped
small pinch of saffron strands
1 teaspoon cumin seeds
1 teaspoon ground ginger
1 cup red wine vinegar
4 bay leaves
1 lemon, thinly sliced
Cut off fish heads, and pull out the innards. Slit fish down the belly, as far as the tail, and rinse the insides under a tap. Put each fish down on a board, black back upwards, and press a thumb firmly down on the back bone of the fish. This opens the fish out like a book and makes it easy to rip out the backbone and tail.
Heat 4 tablespoons of oil in a large frying pan. Dust the fish with seasoned flour on a baking tray and fry. Put fish in oil, skin side down and turn after 1-2 minutes. Remove fish from oil and place on kitchen paper to drain. Take the pan off the heat between batches and add more oil as necessary.
Fry garlic in remaining oil, then place in a mortar or a small herb (or coffee) mill. Add saffron, cumin seeds, ginger, and a pinch of salt and work to a paste. Work in vinegar. Arrange fish in an earthenware dish, skin up. Dish can be shallow if you are planning to serve them fish 24 hours, but should be smaller and deeper if you want to keep the fish.
Mix 250mL/8fl oz of water into the spice mixture and pour over fish. Add more vinegar and water to cover fish completely if you are planning to keep them. Lay bay leaves and very thinly sliced lemon over the top. Refrigerate for half a day before eating. They can be served straight from the dish and should be eaten within a week.
www.ozevillage.com.au/gs/recipes/index.asp?action=recipe&recipeid=1163&subcategoryid=39
1kg/21/4lb fresh anchovies, sardines or smelts
6-8 tablespoons olive oil
55g/2oz flour
salt and freshly ground black pepper
6 garlic cloves, finely chopped
small pinch of saffron strands
1 teaspoon cumin seeds
1 teaspoon ground ginger
1 cup red wine vinegar
4 bay leaves
1 lemon, thinly sliced
Cut off fish heads, and pull out the innards. Slit fish down the belly, as far as the tail, and rinse the insides under a tap. Put each fish down on a board, black back upwards, and press a thumb firmly down on the back bone of the fish. This opens the fish out like a book and makes it easy to rip out the backbone and tail.
Heat 4 tablespoons of oil in a large frying pan. Dust the fish with seasoned flour on a baking tray and fry. Put fish in oil, skin side down and turn after 1-2 minutes. Remove fish from oil and place on kitchen paper to drain. Take the pan off the heat between batches and add more oil as necessary.
Fry garlic in remaining oil, then place in a mortar or a small herb (or coffee) mill. Add saffron, cumin seeds, ginger, and a pinch of salt and work to a paste. Work in vinegar. Arrange fish in an earthenware dish, skin up. Dish can be shallow if you are planning to serve them fish 24 hours, but should be smaller and deeper if you want to keep the fish.
Mix 250mL/8fl oz of water into the spice mixture and pour over fish. Add more vinegar and water to cover fish completely if you are planning to keep them. Lay bay leaves and very thinly sliced lemon over the top. Refrigerate for half a day before eating. They can be served straight from the dish and should be eaten within a week.
www.ozevillage.com.au/gs/recipes/index.asp?action=recipe&recipeid=1163&subcategoryid=39