Anchovies de L’Escala ensalada

Anchovies de L’Escala ensalada

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

L’Escala is a beautiful place on the Costa Brava, and has always been famous for its fishing industry. The anchovies here are well known for braving the cold waters.

Traditionally, the men would go out to fish, and the women would then prepare, cook and cure the fish.

Nowadays, anchovies come already cleaned, boned and in oil, or you can find them salted in small jars – these you have to clean yourself, which is my favourite way to buy them – wonderful!

Ingredients

Quantity Ingredient
5-6 tablespoons plain yoghurt
2 teaspoons chopped marjoram
1/2 lemon, finely grated zested
sea salt
freshly ground black pepper
handful torn frisee lettuce leaves
12-16 anchovy fillets
1 ripe tomato, peeled, deseeded and chopped
extra virgin olive oil, to drizzle
4 small slices sourdough, toasted

Method

  1. Mix the yoghurt with the marjoram and lemon zest and season to taste.
  2. Toss the lettuce leaves with the anchovies, chopped tomato and a drizzle of extra virgin olive oil.
  3. Spoon the yoghurt mixture onto the toasts and pile with the anchovy and tomato salad and serve.
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