Sun, sea, beach, swimsuit, hat, glasses, towel and an ouzo on the rocks with a seafood & fish meze (appetizer) are the essentials of summer.

The salty anchovy fish appetizer makes taster the ouzo to drink it. When we are unable to found celiac safe salted fish for our meze (appetizer), we easily cook it. Ready in 10 minutes with this recipe.


Yields4 ServingsDifficultyBeginner

Prep Time2 minsCook Time8 minsTotal Time10 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 8 small anchovy fish, fillet only (remove the head and bones)
 1 onion in julienne cut
 2 tbsp sea salt (preferably “fleur de sel”)
 ½ cup water
 ¼ cup vinegar (preferably white)
 1 lemon, the juice only
 6 tbsp freshly chopped dill
for serving
 3 tbsp olive oil
 3 tbsp freshly chopped dill
 1 lemon, the juice only

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

This image has an empty alt attribute; its file name is almuros-mezes-gaurou-sto-10-lepto-xoris-glouteni-vivo-gluten-free-003.jpg

1

In a small frying pan, spread 1 table spoonful sea salt. Lay the fish fillets on it and then spread the second table spoonful of salt.

2

Layer the onions and the freshly chopped dill on top.

3

Pour in the water, vinegar and the lemon juice very carefully.

4

Place the pan on a medium to high heat and boil it for 8 minutes.

5

Once they are ready, place only the fish fillets and onions on a plate.

6

Mix all the ingredients for serving and sprinkle with them the fish fillets dish.

Ingredients

 8 small anchovy fish, fillet only (remove the head and bones)
 1 onion in julienne cut
 2 tbsp sea salt (preferably “fleur de sel”)
 ½ cup water
 ¼ cup vinegar (preferably white)
 1 lemon, the juice only
 6 tbsp freshly chopped dill
for serving
 3 tbsp olive oil
 3 tbsp freshly chopped dill
 1 lemon, the juice only

Directions

1

In a small frying pan, spread 1 table spoonful sea salt. Lay the fish fillets on it and then spread the second table spoonful of salt.

2

Layer the onions and the freshly chopped dill on top.

3

Pour in the water, vinegar and the lemon juice very carefully.

4

Place the pan on a medium to high heat and boil it for 8 minutes.

5

Once they are ready, place only the fish fillets and onions on a plate.

6

Mix all the ingredients for serving and sprinkle with them the fish fillets dish.

Gluten Free Salty Anchovy Appetizer for Ouzo in 10 min
  • For sea salt, I recommend to use “fleur de sel”, because is the purest form of salt you can get. It contains absolutely no gypsum or other impurities from the sea.

An ouzo on the rocks and “yiamas” (Cheers)!

Good Luck and Bon Appétit!!!

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