Jumping fish

Raw Beets with Boquerones & Manchego

Boquerones are the number one tapas dish in Spain.
  • 2 Recipe - persons
  • Recipe - time: Marinating time: 6 hours , Preparation time: 15 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 3 to 4 ounces (100 g) frech anchovy fillets
  • 1 teaspoon salt
  • 1/3 cup (80 ml) white wine vinegar
  • 2 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 flat-leaf parsley sprig, leaves only, finely chopped
  • 7 ounces (200 g) mixed beets (red, Chioggia, yellow), peeled and thinly sliced
  • Extra virgin olive oil
  • Juice of 1/2 lemon
  • Flaky sea salt and pepper, to taste
  • 1 3/4 ounces (50 g) Manchego, thinly sliced

Recipe - how do you make it

They’re made by marinating raw anchovy fillets in white vinegar for a few hours. Here the earthy notes of the wafer-thin beets and the salty Manchego cheese are a perfect match for the briny anchovy. No time to marinate your own boquerones? You can buy them ready to eat. You can also use sardine fillets for this recipe.

Recipe - steps

  • 1 To make the boquerones, place the anchovy fillets on a plate, skin side up. Sprinkle with 1/2 teaspoon of the salt and pour the vinegar on top until they are just covered. Cover and marinate in the fridge for 5 hours.
  • 2 Remove the anchovies from the marinade and briefly rinse under cold running water. Pat dry with a paper towel and place them side by side on a platter. Coarsely chop 1 of the garlic cloves, then pound it with the remaining 1/2 teaspoon salt in a mortar to form a paste. Stir in 2 tablespoons olive oil, then pour the mixture over the anchovy fillets. Cover and marinate in the fridge for about 1 hour.
  • 3 Take the anchovies out of the fridge 15 minutes before serving to bring them up to room temperature. Finely chop the remaining garlic clove, then sprinkle it over the anchovies along with the parsley.
  • 4 Toss the beets with 1/4 cup (60 ml) olive oil and let rest for 6 to 8 minutes. Add the lemon juice and gently combine, then season with salt and pepper. Top the beets with the boquerones and cheese and serve!

Anchovy fillets in olive oil

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