Ingredients to make Baked Blanched Anchovies:
- 5 kg of very fresh anchovies, large in size, from 24 to 26 units/kg. They tend to be a bit more expensive.
How to make Baked Blanched Anchovies:
- Head, gut, debone, and open them in carcass leaving the two loins together and with their tail.
- Dry something with kitchen paper.
- Paint both sides with a marinade of 2 tablespoons of garlic vinegar, 1 tablespoon of lemon, 1 tablespoon of chopped parsley, salt to taste, and 12 tablespoons of extra quality olive oil, and let them marinate for about an hour on two baking sheets with aluminum foil (they won’t fit on a plate), already placed with the open side up.
- Grill already hot, put on top, only about 3 and a half to 4 minutes each plate, whiten just.
- To serve, try to place them on preheated plates, closing them as if they were boneless, removing or leaving the tail on a whim.
- They should only be just done, with a strong flavor of the sea.
- They are allowed to be accompanied with two tablespoons of a garlic cream on each plate.
