INGREDIENTS
9oz fresh anchovies
2 tbsp coarse sea salt
1 1/4 cups sherry vinegar
4 tbsp extra virgin olive oil
grated zest of 1-2 lemons,to taste
sprigs of marjoram or thyme
freshly ground black pepper
1. Rub the scales fro the anchovies with your fingers,then gut and bone the fish. Wash nd pat dry.Lay them in a single layer in a shallow dish,sprinkle salt,then pour over the vinegar. Cover and refrigerate for 12-18 hours.
2. Drain away the salt and vinegar cure,and pat dry. Arrange on a clean serving dish and sprinkle with the olive oil,lemon zest,(add a squeeze of lemon juice too if you like), and marjoram. Season with pepper, and serve with crusty bread, providing toothpicks for your guests to use to spear the anchovies.