More than 150 gastronomic experiences
Pedro Martín, chef of Ca'n Aurelio and great connoisseur of the properties of anchovy, takes advantage of this fish to make a unique recipe.
1.Remove excess oil from dry tomato and finely chop
2.Mix the tomato with capers, chopped onion, pickle, egg yolk, mustard oil, a splash of lemon, Perrins sauce and tabasco
3.Remove the thorns and clean the anchovies fillets
4.Place the fish on the skin side in an dressing of sherry vinegar and ginger oil, no more than five or ten minutes so that it does not lose the color or flavor
5.Make corn nachos with a mixture of cornmeal, wheat and water
6.Serve decorated with rice and sprouts leaves
In salting, marinated or sashimi, the anchovy becomes, for a few weeks, king of the table in Ca'n Aurelio