Cured and pickled anchovies (boquerones) are a mainstay of any tapas bar in Spain. In our part of Wales, freshly caught anchovies come our way only a few times a year, but fresh sardines are readily available, and happily these plentiful and sustainable fish work perfectly in this dish.
Instructions
To prepare:
1. Sprinkle the salt and sugar evenly in a large roasting tray, then add the thyme sprigs and sliced garlic.
2. Place the sardine fillets, flesh-side down, on these ingredients and set aside for 1 hour.
3. When the time is up, rinse off the salt and sugar, wipe the roasting tray clean, then return the fish to it and pour the cider vinegar over them.
4. Cover with clingfilm and leave to marinate at room temperature for 90 minutes.
5. Then transfer to the fridge for 4 hours. The flesh should have turned white, as the acetic acid in the vinegar ‘cooks’ it.
6. Remove the fillets from the marinade (don’t rinse), then transfer to an airtight container. Drizzle the olive oil over them and refrigerate overnight.
To serve:
1. Serve with fresh crusty bread and enjoy the taste sensation.
Then serve and enjoy!
Ingredients
For the sardine boquerones:
3 tbsp sea salt
1 tbsp soft brown sugar
2 Sprigs of lemon thyme
2 Garlic cloves
7 Sardines, scaled and filleted (ask your fishmonger to do this)
200ml Cider vinegar
Extra virgin olive oil
Preparation time: 6 hours and 30 minutes
Cooking time: No cooking time needed
Serves: 6
