Anchoas Frescas con Remolacha en Escabeche
Marinated Fresh Anchovies with Pickled Beet and Onion Salad
Anchoas Frescas con Remolacha en Escabeche
Equipment
- Individual plates or a serving platter
Ingredients
- ½ pound Marinated Fresh Anchovies prepared according to previous recipe
- ¼ cup finely chopped pickled beets
- 4 teaspoons finely chopped onion
Instructions
- Prepare the Marinated Fresh Anchovies:
- Follow the instructions for preparing Marinated Fresh Anchovies as per the previous recipe (Marinated Fresh Anchovies (Boquerones en Vinagre)).
- Arrange the Dish:
- Arrange the prepared anchovies on individual plates or a serving platter.
- Sprinkle finely chopped pickled beets and onions over the anchovies.
- Serve:
- Serve the dish cold or at room temperature, allowing the flavors to meld.
- Enjoy this delightful combination of fresh anchovies, pickled beets, and onions!
Notes & Wine Advice
Wine Advice:
Pair this dish with a crisp, dry white wine such as Albariño or Txakoli. The acidity and freshness of these wines will complement the brininess of the anchovies and the tanginess of the pickled beets and onions.Nutrition values
Calories: 180 kcal | Carbohydrates: 4 g | Protein: 25 g | Fat: 7 g | Sugar: 2 g