Lemon anchovies with quinoa salad

We are in the middle of summer, so we could not 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!

Throughout the year we eat fish at home, and even more so when you live in a seaport where there is a really wide variety. But without a doubt we have a favorite fish come summer, the Victorian anchovies .

In Malaga, the sardine skewers are famous, but the lemon anchovies are another of the classics and are not lacking on our table these days.

As I always say, if you buy from a trusted fishmonger, I'm sure you'll have the best material, and that's the way it is in my case, I get some top-quality anchovies, tiny as my family usually likes, and I'm also lucky enough to buy them now clean without thorns to be able to season them, then a blow of frying and that's it.

You will have already realized what the recipe that I bring you today is: anchovies with lemon. I'm not much of seasoning fish, but it's really worth it, and it's also very simple, nothing complicated, because in summer we also like to take a break from cooking, at least it happens to me and I'm sure it does to you too.

Zenda glass plate and Mediterranean glasses

At the time of the accompaniment you can make a tomato mince, a classic and very tasty; but at home lately we have become fond of quinoa salads , a cereal that is very fashionable now and that I recommend for its benefits. It is prepared in a moment, you dress it and ready to eat.

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

Ingredients

Ingredients to prepare the lemon anchovies

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

Ingredients for the quinoa salad

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

Elaboration

Preparation of the anchovies

1. We clean the anchovies and open them, you can tell your fishmonger to do it. We put them on a tray.
2. When they are all clean, add the lemon juice (for this we will use the lemon press ), the garlic cloves and the finely chopped parsley. At this time you can add salt if you want, in my case I have not added it. We will leave it for half an hour and we will see how they turn white.
3. After the time we will put the flour in another tray and we will pass our anchovies one by one, already well drained and carefully, since being so small they can break.
4. Meanwhile, let's heat our frying pan with the oil (the iron ones are perfect for frying, like De Buyer's ), and when it's hot we introduce them one by one to fry them back and forth , be careful because they are done in a moment.
5. Remove and drain on absorbent paper.

Preparation of the quinoa salad

1. We wash the quinoa and put a saucepan to boil with plenty of water. When it is boiling 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, plate and season 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 glass plate Zenda Mediterránea

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