Anchovies and “Boquerones” in Vinaigrette

Amontilladoとペア

This recipe of anchovies and “boquerones” (white anchovies) matches perfectly with a Viña AB Amontillado sherry by Gonzalez Byass as an aperitif. The anchovies from Santoña, Cantabria, North of Spain, are appreciated for their quality and are considered as one of the best anchovies in the world. They are cured in salt for a period that may vary between 3 and 8 months. Then, the skin and the guts are removed. Once they are clean, the anchovies are washed in water and the fillets are separated from the bones. Then, the fillets are canned and preserved in olive oil.

材料

指示

Anchovies and “Boquerones” in Vinaigrette

Finely Chop the peppers, the spring onions and the shallots. Put the minced mixture in a bowl and season with salt, cider vinegar and extra virgin olive oil and let it settle for about 4 hours in the fridge.

Once the vinaigrette is ready, you just have to plate the dish.

Wash the rocket, pat dry, and put a small handful in a small bowl or in a side plate. Place a spoonful of vinaigrette on top of the rocket. Place two anchovies over the vinaigrette and a boquerón over them crosswise.

Pour the Viña AB Amontillado of Gonzalez Byass in a glass and enjoy the combination of flavours. The balance between the salty and the sharp anchovies with the aromas of hazelnuts and the slightly salty on the finish of the Amontillado sherry is a perfect match.