Pickled anchovies

Ingredients for 4 servings:

• 600 g anchovies, fresh
• ⅛ liter vinegar (sherry vinegar)
• 10 cloves garlic
• 1 bunch parsley, flat
• Salt
• Black pepper, freshly ground
• ¼ liter olive oil, cold-pressed

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Vinegar breadcrumbs

Slit the anchovies open down the belly, loosen the bones, and remove them, including the head. Rinse the anchovies thoroughly under cold running water, pat dry, and flatten them. Place the fish in a shallow baking dish. Mix sherry vinegar with 1/4 l water, pour over the anchovies, and let it marinate for 1 to 1 1/2 hours, until the anchovy flesh has turned light brown. Meanwhile, peel and finely chop the garlic; do not press it through a press. Wash the parsley, shake dry, pick off the excess, and chop it not very finely. Discard the marinade and briefly rinse the anchovies again under cold water. Place them back in the dish, season with salt and pepper, and sprinkle with the chopped garlic and parsley. Finally, pour olive oil over the anchovies and let it marinate for about another hour. Serve with white bread (baguette or ciabatta).