Grilled Anchovies in Vine Leaves

Grilled fish often complements meat perfectly. Why not surprise your guests this time with a slightly different preparation?

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 24 pieces Fish, anchovies, fresh

  • 1.2 dl Oil, olive

  • 24 pieces Grapevine, leaves, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 piece Lemon, fresh, without shell

Steps

  1. Rinse the fish under running water and dry them well. Place them in a bowl, season with salt, pour over 0.6 dl of olive oil, mix well, and refrigerate for 30 minutes.

  2. Rinse the vine leaves. Bring water to a boil and quickly blanch the vine leaves in the hot water. Cool them under cold water, drain, and let them dry.

  3. Take the marinated anchovies out of the refrigerator. Wash the lemon and peel it to create a long strip of lemon zest. Squeeze the juice from half of the lemon and pour it over the anchovies. Season the anchovies again, mix well, and wrap each one individually in a vine leaf, leaving the head and tail exposed.

  4. Heat the grill well and cook the anchovies for 3 minutes on each side. Baste them frequently with the remaining olive oil during grilling. Arrange the grilled anchovies on a plate and garnish with the lemon zest.

Nutrition Information (Per 100g)

  • Calories: 126.83 kcal
  • Fat: 3.75 g
    • Saturated Fat: 0.92 g
  • Carbohydrates: 0.59 g
    • Sugars: 0.13 g
  • Protein: 19.01 g
  • Fiber: 0.2 g

Advice

Pick young and green vine leaves and soak them in brine for a few months. Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, submerge the lemon in boiling water for a few minutes and wipe it well to remove the wax containing toxins.