Recipe of Anthony Bourdain Gavros (anchovies) in vinegar

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, gavros (anchovies) in vinegar. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Gavros (anchovies) in vinegar Cookpad Greece Greece. A delicious snack to accompany our ouzo or tsipouro. Anchovies (gavros) Coarse salt Vinegar Oil Oregano Pepper grains Pimento grains Garlic Steps. Wash the anchovies, remove the innards and the backbone..

Gavros (anchovies) in vinegar is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Gavros (anchovies) in vinegar is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook gavros (anchovies) in vinegar using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Gavros (anchovies) in vinegar:

1. Prepare Anchovies (gavros)
2. Prepare Coarse salt
3. Get Vinegar
4. Get Oil
5. Take Oregano
6. Make ready Pepper grains
7. Prepare Pimento grains
8. Take Garlic

Salt and place in a bowl. Strain off the vinegar, slice lengthwise with a knife and remove the central bone. Immerse filets in vinegar again and let them stand for another. The secret of adding the water is for reducing the acidity of the medium.

Instructions to make Gavros (anchovies) in vinegar:

1. Wash the anchovies, remove the innards and the backbone.
2. Lay out the fish in a sieve and put plenty of coarse salt on top. If ther's a lot of fish, layer them out placing salt between the layers.
3. Let the salted anchovies stand for about 3 hours till  they let out all their liquids.
4. Rinse the fish and put in a container. Add as much vinegar as needed to cover them.
5. Leave the anchovies in the vinegar for about 12 hours, preferably in the fridge.
6. When the 12 hours have passed, put them in another container, cover with oil and add the herbs
7. You can serve it the next day, in order to have enough time to absorb the flavours of the herbs.

Immerse filets in vinegar again and let them stand for another. The secret of adding the water is for reducing the acidity of the medium. Therefore, the anchovies will not be to be overcooked in it. Gavros Marinatos (marinated anchovies) are like sushi. Actually the fish is not totally raw as by marinating them into an acidic liquid, such as vinegar or lemon juice, it's like cooking them and serving with with extra virgin olive oil, garlic and oregano makes an amazing appetizer.

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