Salt-Cured Anchovies

Credit: Didier Loire
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Step 1: Anchovies

Trim and clean the anchovies, removing their heads and tails. Rinse quickly and gently under running water to avoid damaging them. Carefully pat dry with a dishtowel.

Cover a large sheet pan with a layer of the coarse gray sea salt. Place the anchovies on top of the salt and cover with another layer of salt. Set aside for 8 hours to allow the salt to draw out the moisture. Rinse the anchovies under cold water and immediately pat dry.

Take a glass jar large enough to hold all of the anchovies. Cover the bottom of the jar with a layer of coarse gray sea salt and place the anchovies in crisscrossed rows, stomach side down, without overlapping them.

Cover the layer of anchovies with a layer of salt, add half a bay leaf and 5 peppercorns, then repeat the process as many times as necessary, up to 1 inch (2.5 cm) from the top of the jar. Finish off with a layer of salt and press down using a 1/2 lb (200 g) weight.

Keep the anchovies refrigerated. After a week, remove the weight, carefully drain the liquid that has risen to the top, and cover with another thin layer of fresh sea salt.

Store the anchovies in the refrigerator. After each use, make sure to cover with a fresh layer of sea salt after removing the quantity of anchovies needed.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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