Anchovies marinated in citrus with a fennel salad

Serves four

• Fresh anchovies 600 g (before cleaning)
  
• Fennel 700 g
• 1 orange
• 1 lemon
• 1 sprig of thyme
• 1 sprig of wild fennel
• 4 tbsp extra virgin olive oil (40 g)
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 248 Kcal

Environmental Impact

Per serving: 
213 grams CO₂ equivalence - carbon footprint
208 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Clean the anchovies, eliminating their innards and bones. 

Peel the lemon and orange with a potato peeler, avoiding the white part and chop up the zest.

De-leaf the thyme and roughly chop the wild fennel.

Put half the herbs at the bottom of a container with the chopped citrus zest and a drizzle of extra virgin olive oil. Arrange the anchovies on top and sprinkle on the remaining herbs, the lemon and orange juice and a pinch of salt and pepper. Leave to marinate for 24 hours in the fridge.

Clean the wild fennel and finely chop. Rinse it in cold water and drain.

Arrange the fennel dressed with oil, salt and pepper to taste on a plate. 

Place the anchovies around and sprinkle with a last pinch of zest and a few sprigs of wild fennel which you have kept to one side. 

Finish off with a drizzle of extra virgin olive oil.

The Chef’s Advice

Keep your consumption of tinned fish to a minimum. Eat fresh or, if it is tinned, use naturally conserved fish where possible.

Nutritional Advice

Choose small to medium-sized fish, such as mackerel, bream, sole, sardines and anchovies, over predatory fish, such as sword fish and tuna, to reduce exposure to heavy meals.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Small, oily fish are some of the lowest environmental impact and most nutritious seafoods. They can be eaten up to 3 times per week.