Marinated Anchovies with Bulgur

Marinated Anchovies with Bulgur
6 h. 30 min.


for 4 servings
For the bulgur
400 grams Bulgur
6 Tomatoes
Zest (2 organic lemons)
2 tablespoons chopped Parsley
2 teaspoons Butter
freshly ground Pepper
For the marinated anchovies
40 fresh Anchovy fillets
3 Onions
3 Carrots
24 Juniper berries
24 Coriander seeds
4 tablespoons Red wine vinegar
5 tablespoons Olive oil
2 tablespoons black Peppercorns
300 milliliters (freshly squeezed) Lemon juice
2 Bay leaves
5 Cloves
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Preparation steps

Step 1/3

Peel the onions and carrots and cut into thin slices. Line the bottom of a terrine (about 18 to 20 cm long) with one quarter of the onion rings. Then spread ¼ of juniper berries, coriander seeds and carrot slices on top and sprinkle with 1 tablespoon of vinegar. Cover with 10 anchovy fillets. Drizzle 1 tablespoon olive oil over the top and the season everything with some salt and with 1 tablespoon peppercorns. Repeat the layering until all the ingredients, except the olive oil are used.

Step 2/3

Finally, pour the lemon juice over the anchovies. Top the finaly layer of anchovies with the bay leaves and cloves and drizzle with the remaining olive oil. The anchovies should be completely covered with the marinade, so add additional oil if needed. Cover the terrine and refrigerate at least 6 hours. Remove from the refrigerator 30 minutes before serving.

Step 3/3

Cook the bulgur according to package instructions. Stir in the butter and season with salt and pepper. Rinse the tomatoes, cut in half, remove the seeds and cut into cubes. Mix the bulgur with the tomatoes, parsley and lemon zest. Transfer to plates and serve with the marinated anchovies.