Anchovies, with fragrant herbs like dill and green onion, topped with lemon juice, wrapped in cool fresh vine leaves.
Delicious snack and definitely unique. The leaves give the little fish a slight sour taste and naturally their aroma. We enjoy with ouzo but also with cold beer, a summer mood and optimistic against the gloom and the difficulties of the day.
Yours.
Delicious snack and definitely unique. The leaves give the little fish a slight sour taste and naturally their aroma. We enjoy with ouzo but also with cold beer, a summer mood and optimistic against the gloom and the difficulties of the day.
Yours.
| work: 30′ | time: 1h:00′ | easy: |
Ingredients (∼40-45 pieces)
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Clean the anchovies, remove offal and heads and wash. Allow to drain. Season with salt and add 2 tablespoons oil. Clean, wash and finely chop the onions and dill. Mix them in a bowl with 2 tablespoons oil and a little salt and pepper. |
Wash the leaves and dry them gently. Take a vine leaf and put an anchovy and a little of the filling dill-onion. |
About a teaspoon of filling is enough…
|
…Wrap rolls enclosing the fish and stuffing.
Place them in an ovenproof dish with the union down tightly with one another, until all ingredients are done. |
Sprinkle with the remaining oil and the lemon juice and salt and pepper. Cover with those leftover leaves with aluminum foil and bake in oven at 190°C (374°F, Gas 5) for ~30'. Uncover and let them stand for 5' yet to be crisp. |
Add any leftover stuffing over the wrapped fish.
We can filet anchovy very easily, removing the backbone. This particular was very small with thin clips, which are eaten without problem. Besides taste they have much phosphorus.
Zambia Sifaki
