Marinated Anchovy Montadito with Avocado, Green Onions and Lemon
Chef Andrew Zimmerman of Del Toro – Chicago, IL
Adapted by
January 2007

Yield: 4 Servings


    Marinated Anchovies:
  • 3 cloves garlic, minced
  • 2 Tablespoons parsley, finely chopped
  • 1 teaspoon fresh thyme leaves, minced
  • 2 Tablespoons lemon zest, minced
  • Sea salt, fine
  • 1 pound fresh anchovies, heads removed, filleted, deboned
  • 6 Tablespoons Cava vinegar
  • 4 Tablespoons extra virgin olive oil

    To Assemble and Serve:
  • 8 slices of baguette
  • Extra virgin olive oil
  • 1 Hass avocado, peeled, pit removed
  • 8 Marinated Anchovies
  • 3-4 scallions, white and some green parts, very thinly sliced on a bias
  • 1 zest of 1 lemon, micro planed or very finely chopped

For the Marinated Anchovies:

In a non-reactive pan or dish, sprinkle ¼ of the garlic, parsley, thyme, lemon zest, and a generous pinch of sea salt. Arrange ¼ of the anchovies, skin side up, over the mixture. Sprinkle on another ¼ of the seasonings and top with another ¼ of the anchovies. Continue until you have four layers, then pour the Cava vinegar and olive oil over the fish and marinate overnight

To Assemble and Serve:
Lightly brush the baguette slices with extra virgin olive oil and toast them either under a broiler or in the oven. Using a knife or a vegetable peeler, slice the avocado very thinly and arrange 2-3 slices on each piece of baguette. Place two Marinated Anchovy fillets on top of the avocado. In a small bowl combine the scallions and the lemon zest with about 1 Tablespoon of olive oil. Toss and arrange the scallion and lemon over the top of the anchovies.