Anchovies in Escabeche sauce – AGROMAR

Whole Cantabrian anchovies, cooked rather than raw-cured, then held in an escabeche of extra virgin olive oil, cider vinegar, onion, garlic and bay leaf. The vinegar makes them lighter and more aromatic than a salt-packed fillet, with the onion and bay carrying most of the flavour. Serve cold with a cold rice salad, letting the escabeche liquid double as the dressing.