Marinated Mediterranean Anchovy Fillets and Mild Chiles
- 1 1/4 pounds fresh anchovies (1 kg)
- 10 mild chile peppers
- 3 1/2 ounces gray coarse sea salt (100 g)
- 4 cloves garlic, sliced
- herbs: savory, fresh thyme, rosemary
- 10 tablespoons quality olive oil (15 cl)
- 2 1/2 teaspoons ground Espelette Pepper (10 g)
- fleur de sel
- 3 1/3 tablespoons parsley juice (10 cl)
Step 1: Anchovies
Grill the chiles over hot coals and immediately wrap in aluminum foil in order to steam off their skins.
After a few minutes, peel off the skin. Remove the seeds and membranes of the chiles and then cut the flesh into thin ribbons. Set aside.
Trim and clean the anchovies, then cut away the heads and tails. Rinse quickly and delicately under cold running water. Pat dry carefully with a cloth.
Separate the fillets. Hold each anchovy between the thumb and forefinger, and pinch the central bone at the back fin. Pull the bone away delicately to keep the fillets whole.
Cover a large tray a layer of gray sea salt, and lay the anchovies on the salt flesh-side down. Allow to sit for 20 minutes.
Place the anchovy fillets in cold water and soak for 5 minutes. Remove from the water and immediately pat dry.
Marinate the prepared anchovies and chiles in an earthenware dish. Layer the anchovy fillets and peppers on top of each other. Sprinkle with Espelette pepper and top with herbs and sliced garlic.
Cover with olive oil and marinate for a minimum of 12 hours.
Step 2: Plating
Drain the anchovies and chiles. Season to taste with fleur de sel and Espelette pepper.
Present on a plate and coat with the parsley juice emulsified with the filtered marinade oil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse