Anchovies in vinegar are a classic Spanish Mediterranean tapa that uses the acidifying power of lemon and vinegar to
Mediterranean
Lemon anchovies with cucumber salad
Pickled anchovies marinated in lemon with fresh cucumber and mint salad. Light Mediterranean appetizer, rich in omega-3.
- Spain
- Main course
- Light
- High protein
- Low sugar
- easy
- lactosa
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 24 g
- Fiber 1 g
- Carbohydrates 6 g
- Fat 11 g
- Sodium 380 mg
Story behind the dish
Preparation
Lemon anchovies with cucumber salad is a preparation from Spain with easy difficulty. Reserve about 30 minutes in total (30 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh anchovies (headed and clean).
- Have ready: Juice of 3 lemons 3 tablespoons of sherry vinegar.
- Have ready: 3 sliced cloves of garlic.
- Have ready: Chopped parsley and oregano.
- Have ready: 3 tablespoons of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Open the anchovies in a butterfly shape
Open the anchovies in a butterfly shape, removing the central spine. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover them with the lemon juice and vinegar; Marinate 4-6 hours in the refrigerator…
Cover them with the lemon juice and vinegar; Marinate 4-6 hours in the refrigerator until white. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Drain marinade; rinse lightly with cold water
Drain marinade; rinse lightly with cold water. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Dress with oil
Dress with oil, garlic, parsley and oregano; Let it rest for 1 more hour in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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For the salad: slice the cucumbers
For the salad: slice the cucumbers, chop the red onion and mix with mint, yogurt and lemon. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the anchovies on the cucumber salad with toasted bread
Serve the anchovies on the cucumber salad with toasted bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
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