Anchovies in vinegar

Clean the anchovies well. If the fishmonger does not do it for you: Pull the head and the spine separating the Boqueron in two clean loins (without bones).

Wash the boqueron loins and dry them with a cloth and place them in a dish or bowl.

Cover them with cold water and let them blanch for 2 hours.

Cover them in vinegar and let them cook in the vinegar acid for a minimum of 1 hour (if you can leave them for hours or a whole day, better).

Once marinated in the vinegar, place the anchovies in a tupper, cover them with EVOO and freeze for 48 hours.

Prepare the vinaigrette: 4 tablespoons of EVOO + 2 tablespoons of vinegar + 2 cloves of finely chopped garlic and a handful of chopped parsley.

Thaw the anchovies and cover them with the vinaigrette.