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Sherry vinegar-cured anchovies

Sherry vinegar-cured anchovies
Ricardo DeAratanha / Los Angeles Times

Certain foods seem to have sprung, ready-made, from a cosmic conveyor belt to the dining table. Ketchup? It comes from a factory in Pennsylvania. Goldfish crackers? From Pepperidge Farms, right? And lollipops? Worcestershire sauce? Only God can make those. But ... Read more

Total time: 20 minutes, plus 45 minutes soaking and 24 hours curing. | Serves 6 to 8
  • 7 tablespoons high-quality, 8-year-aged sherry vinegar (such as La Posada)
  • 1 tablespoon high-quality, 25-year-aged sherry vinegar (such as Bodegas Paez Morilla brand)
  • 1/3 cup high-quality Andalusian extra virgin olive oil (such as Nunez de Prado brand)
  • 2 shallots (1 thinly sliced and separated into rings), divided
  • 8 cloves crushed garlic, divided
  • 6 dry bay leaves
  • Zest of 1/2 lemon
  • 48 oil-packed white anchovy fillets, rinsed and drained
  • 1/2 bulb fennel, thinly sliced

Step 1In a blender, add the vinegars, olive oil, 1 whole shallot, 2 garlic cloves, the bay leaves and the lemon zest. Blend at high speed until smooth. Keep covered in the refrigerator.

Step 2Spoon several tablespoons of the sherry vinaigrette into the bottom of a small glass shallow baking dish. Add a layer of anchovies. Place the sliced shallot, the remaining crushed garlic and the fennel in a bowl; combine. Sprinkle about a third of this mixture over the fish. Pour a few tablespoons of vinaigrette on top. Continue layering. Pour over the remaining vinaigrette and press down gently to submerge the ingredients. Cover and refrigerate for 24 hours.

Note: Adapted from Sang Yoon at Father's Office. Aged sherry vinegars and Spanish olive oils are available at specialty food stores.


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