Marinated Anchovy Montadito with Avocado, Green Onions and Lemon
Chef Andrew Zimmerman of Del Toro, Chicago, IL
Serves 4
Ingredients
Marinated Anchovies:
3 cloves garlic, minced
2 tablespoons parsley, finely chopped
1 teaspoon fresh thyme leaves, minced
2 tablespoons lemon zest, minced
Sea Salt, fine
1 pound fresh anchovies, heads removed, filleted, deboned
6 tablespoons Cava vinegar
4 tablespoons extra virgin olive oil
To Assemble & Serve:
8 slices of baguette
Extra Virgin Olive Oil
1 Hass avocado, peeled, pit removed
8 marinated anchovies
3 - 4 scallions, white and some green parts, very thinly sliced on a bias
1 zest of 1 lemon, micro planed or very finely chopped
Method
For the Marinated Anchovies:
In a non-reactive pan or dish, sprinkle 1/4 of the garlic, parsley, thyme, lemon zest, and a generous pinch of sea salt. Arrange 1/4 of the anchovies, skin side up, over the mixture. Sprinkle on another 1/4 of the seasonings and top with another 1/4 of the anchovies. Continue until you have four layers, then pour the Cava vinegar and extra virgin olive oil over the fish and marinate overnight.
To Assemble & Serve:
Lightly brush the baguette slices with extra virgin olive oil and toast them either under a broiler or i the oven. Using a knife or a vegetable peeler, slice the avocado very thinly and arrange 2 - 3 slices on each piece of baguette. Place two marinated anchovy fillets on top of the avocado. In a small bowl combine the scallions and the lemon zest with about 1 tablespoon of olive oil. Toss and arrange the scallion and lemon over the top of the anchovies.
