Marinated anchovies: separate and wash anchovy fillets under cold running water, freshen in fresh water for 1 hour. Arrange on absorbent paper, wipe then lay in a terrine dish, cover with olive oil, allowing it to spread through the fish. Leave for 24 hours, the anchovies are done.
Marinated herrings: taste the fillets. If they are too salty, soak in raw milk for an hour or two. Wash and arrange on absorbent paper, wipe, arrange in layers in a terrine dish, separated with carrot and onion slices, add bay leaves, thyme, cloves, peppercorns, cover with peanut oil. Wait for 48 hours, keeping the terrine dish uncovered, before serving.
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Anchovy dish:
10 oz salted anchovies
2 cups olive oil
Herring dish:
1 or 2 bags herring fillets
2 medium-sized carrots
3 onions
thyme leaves
3 bay leaves
4 cloves
10 peppercorns
milk, peanut oil
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20
mn
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Anchovies can be used with hard-boiled eggs and tomatoes, fillets of herrings or added to a mixed salad. Serve with a RosÄ d╒Anjou.
