White Anchovies With Pickled Spring Carrots And A S

Name: White Anchovies With Pickled Spring Carrots And A Six-Minute Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/3 cup sherry vinegar; 1 teaspoon chili flakes; 1 teaspoon coriander seed, cracked; 1 teaspoon fennel seed, cracked; 1 bay leaf; 2 teaspoons honey; 1 teaspoon salt; 1 cup onion, sliced into thin rings; 11/2 cup carrots, peeled and cut into 1/4-inch rounds; 4 large eggs, room temperature; 3 tablespoons olive oil, plus extra for drizzling; 1/2 cup picked parsley leaves; 12 boquerones (marinated white anchovies)

Servings: persons

2 cups water
1/3 cup sherry vinegar
1 teaspoon chili flakes
1 teaspoon coriander seed, cracked
1 teaspoon fennel seed, cracked
1 bay leaf
2 teaspoons honey
1 teaspoon salt
1 cup onion, sliced into thin rings
11/2 cup carrots, peeled and cut into 1/4-inch rounds
4 large eggs, room temperature
3 tablespoons olive oil, plus extra for drizzling
1/2 cup picked parsley leaves
12 boquerones (marinated white anchovies)

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What to do:
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1. Fill a small pot with water and bring it to a boil.
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2. Meanwhile, in another small pot, bring the water, vinegar, chili flakes, coriander, fennel, bay leaf, honey and salt to a boil.
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3. Add onions to the brine, making sure they are submerged, and reduce heat to a simmer. Cook for 1 minute. Remove onions with a slotted spoon and spread them out on a non-reactive tray.
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4. Bring the brine back up to a boil. Add carrots and cook for 2-3 minutes, or until tender but toothsome. Using a slotted spoon, transfer carrots to the tray to cool. Place tray in refrigerator to finish cooling and reserve brine.
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5. Meanwhile, set an ice bath next to the first pot of boiling water. Add eggs to the pot and simmer for 6 minutes. Transfer eggs to the ice bath and cool for 5 minutes. Peel the eggs.
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6. Toss cooled onions and carrots with parsley. Dress salad with olive oil and season with salt and pepper. Add splash of brine, if acid is needed.
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7. Arrange boquerones on four plates and drizzle with extra olive oil. Arrange salad next to the boquerones.
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8. Halve eggs and sprinkle yolks with salt. Place eggs on top of salad.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups water, 1/3 cup sherry vinegar, 1 teaspoon chili flakes, 1 teaspoon coriander seed, cracked, and more.

Yes, White Anchovies With Pickled Spring Carrots And A Six-Minute Egg falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Anchovies With Pickled Spring Carrots And A Six-Minute Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions