Marinated anchovy, Anchois au persil

- recipe from Mamie Clo, south France.

anchovies from a can - in salt or in combination of salt and oil
a whole lot of parsley
olive oil
garlic - as much as you think tastes good
The amount of oil and parsley should be about twice the amount of fish.



If the anchovy is too salty, soak it overnight. And if it is whole fish, start by filleting them. Chop garlic and and parsley very very small. This is easiest with a machine, but works also with an appropriate knife-cutting-board combination. For example use knife with round blade and cutting-board with a rounded depression in the middle; or the kind of knife and cutting-box used for salted mushrooms. Put the anchovy, spice-mixture and oil in a bowl/jar/some appropriate container. It should be green, not gray; if this is the case, you should add more parsley. And in case your soaking has been too efficient, add some salt.