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Le Chaudron recipe
Anchois marinés au citron
Lemon-marinated anchovies
⏱ 30 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)fresh anchovy fillets
4lemons, juiced
4 clovesgarlic, chopped
80 ml (⅓ cup)olive oil
1bunch flat-leaf parsley, chopped
1 teaspoonfleur de sel (flaky sea salt)
- 400 g (14 oz) fresh anchovy fillets
- 4 lemons, juiced
- 4 cloves garlic, chopped
- 80 ml (⅓ cup) olive oil
- 1 bunch flat-leaf parsley, chopped
- 1 teaspoon fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the anchovies and lay them flat and snug in a deep dish.
- Cover completely with lemon juice.
- Marinate in the fridge for 2 hours until white and opaque.
- Drain and arrange on a platter.
- Sprinkle with garlic and parsley and drizzle generously with olive oil.
- Sprinkle with flaky salt and chill until serving.
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