A day ahead, wash and trim the heads off the anchovies. Place them in a colander, cover with a layer of coarse sea salt, leave to drain overnight, placing a dish under the colander to retrieve the brine. The following day, quickly rinse the anchovies under running water. Peel and finely slice the carrots and onions. Place alternating layers of anchovies, carrots, onions and thyme leaves in a jar to be hermetically sealed. Add a bay leaf, a few peppercorns and the coriander seeds. Finish with a top layer of anchovies, then pour the vinegar and the wine in. Seal up the jar, chill and serve after 24 hours or store, refrigerated, for several days.
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2 1/4 lbs fresh anchovies
2 small carrots
1 onion
thyme, bay leaf
peppercorns
coriander seeds
1/2 cup dry white wine
1 cup alcohol vinegar
2/3 lb coarse sea salt (1/3 of the weight of anchovies
