Marinated Anchovies with Bulgur

0
Average: 0 (0 votes)
(0 votes)
Marinated Anchovies with Bulgur
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation

Ingredients

for
4
For the bulgur
400 grams Bulgur
6 Tomatoes
Zest (2 organic lemons)
2 Tbsps chopped parsley
2 tsps butter
salt
freshly ground peppers
For the marinated anchovies
40 fresh Anchovy fillet
3 onions
3 carrots
24 Juniper berries
24 Coriander
4 Tbsps Red wine vinegar
5 Tbsps olive oil
salt
2 Tbsps black peppercorns
300 milliliters (freshly squeezed) lemon juice
2 bay leaves
5 cloves
How healthy are the main ingredients?
olive oilparsleyTomatosaltonioncarrot

Preparation steps

1.

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.

2.

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.

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks