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Marinated anchovies ceviche

2 people
White wine

** Main elements: **

  • Fresh anchovies or Mediterranean sardines (12)
  • Coarse salt
  • Lemon juice

** Elements of the filling: **

  • Ratatouille confit
  • Julienne of raw steaks
  • Chives
  • Petals of Marigold (optional)
  • Garlic flowers
  • Bee pollen

** Elements of the vinaigrette: **

  • Mashed anchovies in oil (2 teaspoons)
  • Pepper
  • Lemon juice (2 tbsp)
  • Honey thyme (2 teaspoons)
  • Olive oil (4 tbsp)
  • Brunoise of green and black olives

Top, drain, rinse and dry the anchovies, then put them in coarse salt for 2 hours. Rinse, lift the fillets and marinate for 3 to 10 minutes in the lemon juice.

How to serve

Dress the anchovies on a plate. Sprinkle with vinaigrette, garnish with candied ratatouille dumplings, garnish with julienne de cotes, tossed with chives, marigold petals, garlic flowers and bee pollen.

A recipe from Chef Stéphane Raimbault / L'Oasis Mandelieu Photo Hervé FABRE-CIVP