Lemon anchovies with quinoa salad

We are in the middle of summer, so we couldn't miss a classic for these days: Luisa ( Cooking with my Carmela ) brings us a simple and delicious recipe to prepare some delicious anchovies with lemon . Enjoy the recipe... and the summer!

We eat fish at home all year round, and even more so when you live in a seaport where there is a really wide variety. But without a doubt we have a favourite fish when summer comes: Victorian anchovies .

Sardine skewers are famous in Malaga, but anchovies with lemon are another classic that is a must on our table these days.

As I always say, if you buy from a trusted fishmonger you will surely get the best quality fish, and that is the case for me, I get the best quality anchovies, small as my family usually likes them, and I am also lucky enough to buy them already cleaned without bones so I can season them, then fry them a bit and they are ready.

You will have already noticed what recipe I am bringing you today: anchovies with lemon. I am not much of a fan of dressing fish, but these are really worth it, and it is also very simple and not complicated at all, because in summer we also like to take a break from cooking, at least that happens to me and I am sure it does to you too.

Zenda glass plate and Mediterranean glasses

When it comes to accompaniment, you can make chopped tomatoes, a classic and very tasty dish; but at home we have recently become fond of quinoa salads , a cereal that is very fashionable right now and that I recommend for its benefits. It is prepared in a moment, you just season it and it is ready to eat.

Now I'll tell you how, we move on to the ingredients and their preparation.

Ingredients

Ingredients to prepare anchovies with lemon

• 2 medium lemons (we will only need their juice)
• 2 cloves of garlic
• Parsley to taste, chopped
• 1/2 kg of Victorian anchovies
• Wheat flour
• Extra virgin olive oil for frying

Ingredients for quinoa salad

• 150 gr quinoa
• 1/2 red onion
• Chopped parsley
• Oil, vinegar and salt

Elaboration

Preparation of anchovies

1. We clean the anchovies and open them, you can ask your fishmonger to do it. We place them on a tray.
2. When they are all clean, add the lemon juice (use a lemon press for this), the garlic cloves and the finely chopped parsley. At this point you can add salt if you want, but I didn't add any. Leave it for half an hour and watch how they turn white.
3. After some time, we will put the flour on another tray and we will put our anchovies one by one, already well drained and carefully, since they are so small they can break.
4. Meanwhile, heat our frying pan with oil (iron ones are perfect for frying, like those from De Buyer ), and when it is hot, put them in one by one to fry them on both sides , being careful because they are done in a moment.
5. Remove and drain on absorbent paper.

Preparing quinoa salad

1. We wash the quinoa and put a pot with plenty of water to boil. When it is boiling, we add the quinoa and boil for about 20 minutes.
2. While we cut the red onion into slices together with the parsley, always with the help of my Pallarès knife .
3. When the quinoa is ready, drain it, plate it and season it to taste with oil, salt and vinegar. Add the onion and chopped parsley on top.
4. Ready to serve.

Gourmet Trilloliva extra virgin olive oil and Zenda Mediterránea glass plate

When plating, I like to place a few sprigs of parsley as a garnish on the plate (on this occasion I used the Zenda Mediterránea glass dish , I think it makes the recipe look even better); place the anchovies on top and the salad right next to it. I hope you enjoy it as much as we do at home.