Description
Boquerones en vinagre - This appetizer is a huge success in every bar in Spain. Served as a "Tapa" to beer or a glass of wine. "Tapa" (tapa translation - cover) as a tradition started with the fact that the owner of one restaurant closed with a glass of wine a slice of bread with anchovies to attract customers. Since then, every bar serves drinks to the appetizer to the customer's choice completely free of charge. The Spaniards go "and tapear" quite often and with pleasure. I offer you a snack easy to prepare and worthy of having a place on the tables of Russians.
Ingredients
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Sprat
1 kg
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Vinegar
-
Garlic
3 tooth
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Salt
-
Allspice
-
Parsley
-
Olive oil
Cooking
Pilchards rinse with cold water
The cleaning process is very simple. Describe in detail for those who've never cleaned a fish this way. Take the anchovy near the base of the head
Take your head with entrails
Then gently slide your finger to hold from the abdomen to base of tail
To expand the carcass and remove the backbone
Fillet sardines ready
After a little practice this process of cleaning is very quick and easy. Now wash the fish under cold water and send in the freezer for 24 hours (necessarily, since any of the fish needs or the type of thermal treatment or freezing in the case of pickling, destroying thereby the possible germs)
The second stage. Defrosted pilchards put in the marinade: wine vinegar diluted 50/50 with water, add half tablespoon of salt in a glass. Pour about 1-1,5 hours (time depends on the strength of Your vinegar) as soon as the carcass of the fish turns white, remove from the marinade. Put in a bowl and pour olive oil (you can use any oil or blend of sunflower, olive), add the finely chopped garlic and black peppercorns. Leave for another 2 hours.
In Spanish bars such pilchards on the "Tapa" served on a slice of bread with tomato.
I settled with the potatoes
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