Marinated Anchovies with Bulgur
- For the bulgur
- 400 grams Bulgur
- 6 tomatoes
- Zest (2 organic lemons)
- 2 Tbsps chopped parsley
- 2 tsps butter
- freshly ground peppers
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.
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.
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.