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Marinated anchovies ceviche
![oasis_04.04.2017_marinade_d_anchois_par_stephane_raimbault_012_herve_fabre_civp.jpg](/assets/f500x500-q85-p1/d084226f/oasis_04.04.2017_marinade_d_anchois_par_stephane_raimbault_012_herve_fabre_civp.jpg)
Ingredients
** 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
Direction
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.