Marinated Anchovies

For this one, I've learned from past mistakes. Never leave the anchovy in the marinade for too long as the vinegar will cook and turn them to a mush!

500 gr fresh anchovies
200 ml EVOO
4 garlic cloves, peel and finely sliced
chopped parsley
4 bay leaves
50 ml manzanilla sherry
100 ml Moscatel vinegar
150 gr tinned or jarred piquillo peppers, finely sliced

salad
EVOO
sherry vinegar
maldon sea salt
ground black pepper
1/2 red onion peeled and sliced into thin half moons
mint
parsley
frisee

1. gut & butterfly anchovies, leaving tips of the tails intact
2. put EVOO, garlic, parsley, bay leaves, sherry and Moscatel vinegar into a large bowl and mix well
3. add anchovies to marinade, covering them completely
4. put in fridge for two hours
5. remove anchovies from marinade and arrange on a plate
6. pour marinade through fine sieve on top of the anchovies
7. season, sprinkle piquillo peppers on top
8. to make salad, make vinaigrette and toss with other ingredients
9. serve with anchovies