Two greek “meze” dishes in a great, tasty combo!

Preparation

Baking
Time

Servings

Ingredient

For anchovy:

  • 1 kg of anchovy fishes
  • 5 tbsp salt
  • 1 glass of white wine
  • 1 red pepper
  • 2 cloves of garlic
  • 2 pieces of rosemary
  • 2 clones of fresh oregano
  • 2 tbsp of mixed pepper
  • 200ml olive oil
  • 400ml sunflower oil
  • Peels of 1 lemon
  • vinegar
  • Parsley

For the salad:

  • Half a pack of beans
  • 2 colorful peppers
  • 1 onion
  • 1 onion (fresh)
  • 1 cucumber
  • 10 cherry tomatoes
  • Juice of 2 lemons
  • 10g ginger
  • 1 shot ouzo
  • ½ bunch of parsley
  • 4 clones mint
  • ½ bunch of dill
  • Juice and zest of 1 lime
  • 30gr. olive oil
  • 1 carrot (optional)
  • Salt

Execution

For the fish:

  1. We clean the anchor by removing the head, the inside and the middle bone. We take care not to remove the tail .
  2. We take a pot and we begin to pour the  fish into it. Add vinegar to cover the fish. Keep on the edge for 6-8 hours (except refrigerator). During this time we will see that the fish will become whiter.
  3. Drain the fish and transfer to a clean utensil. Add the rest of our ingredients and keep them in the fridge!

For the salad:

  1. In a saucepan, we put water to boil and pour the beans. Once boiled, we leave them in the water for 10 minutes and pass them through the strainer to remove the first water. Then put the water again and leave for about 40 minutes, taste if it is soft and strain again, otherwise we boil it a bit longer.
  2. Put them under running cold water and leave them aside.
  3. Pick up all the remaining ingredients and cut them into small pieces (small squares).
  4. Add all our ingredients in a bowl, stir well and leave for at least 1 hour in the refrigerator. Our salad is served cold as an accompaniment even as a main meal.