Fennel, Orange and Marinated Anchovy Salad

Ingredients

For four:

• 200 g fennel
• 160 g orange
• 240 g fresh anchovies
• 80 g onion
• 60 g black olives
• 10 g dill
• 5 g wild thyme
• 80 ml olive oil
• 200 ml yogurt
• 100 ml dry vermouth
• salt, pepper, vinegar
• 1 lemon

Preparation

Clean and debone the anchovies. Marinate the anchovy fillets in vinegar, lemon juice, half of the stated amount of vermouth, salt, and crushed ice.

After half an hour, dry the fillets and season with olive oil.

Put finely chopped fennel and onion in ice water to make them crispy.

Peel the oranges and finely julienne* the peel. Add this to the fennel and onions. Remove skins from orange slices.

To assemble the salad, start with the mixed fennel and onions, add the anchovies and orange slices, then repeat the layers.

Garnish with olives, dill, wild thyme and season with olive oil.

From yogurt, dill, wild thyme, and a few drops of lemon juice make a sauce that is served drizzled over the salad and anchovies or separately in a small bowl.

Mix the remaining vermouth and orange juice and drizzle over the salad.

Serving

This salad works well with other types of fish (salmon, swordfish).

Serve with toasted bread.