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Butterfly the anchovies and place skin up on a cutting boards.
Make marinade with salt, vinegar and lemon juice and place anchovies inside for half an hour.
Drain the anchovies and arrange on a serving plate.
Drizzle with oil and add fennel fronds, chilli and pepper.
- 46 anchovy fillets
- ½ sliced chilli
- 100 g white wine vinegar
- 300 ml lemon juice
- Fennel fronds
- Black pepper
- Olive oil
- ½ tsp salt