There is a Black Sea proverb :
-Do not be fooled with the size of an anchovy, it is from a very crowded family.
Just like our home...
Our household loves fish, but they don't want the house to smell fish. Steaming and roasting are the least smelling alternatives. This basic Turkish Black sea fish can be cooked in thousand different ways. I take my dear friend Onur's advice and cook the simplest. To be honest this fish is so tasty that it does not need anything else.
ingredients
- 3 tbsp extra-virgin olive oil
- 1 1/2 kilograms anchovy, clean and debone (ask your fishmonger nicely)
- 1 tsp salt
- 1/2 tsp black pepper
- 15 grams butter, dice (optional)
- 1 lemon, thin slice
preparation
- Spread 1 tbsp olive oil on the bottom of a shallow and wide pan.
- Arrange a row of anchovy skin side down. Sprinkle salt and black pepper. Arrange the second row skin side up. Sprinkle salt & pepper again. Keep on arranging one row skin side down and one row skin side up til all the anchovy is in the pan. It should be about 5-6 rows.
- Mix left over salt & pepper with 2 tbsp olive oil and drizzle on top.
- Arrange butter on top.
- Lay lemon slices. Put the lid on.
- Bring to boil on medium heat, lower the heat, cook for 30 min. Take off the heat, enjoy!
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
ps: Basmati pilaf goes well with this dish. Fish taste shines through. Baked beet is also a good company. We were happy with the combo last night.- ps: Can finish cooking in 360°F (180°C) oven for 30 min after bringing to boil on stovetop. Don't forget to use an ovenproof pan. :)
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