Marinated Anchovies with Bulgur

Ingredients

• 400 g bulgur
• 6 tomatoes
• zest (from 2 organic lemons)
• 2 tbsp chopped parsley
• 2 tsp butter
• Salt
• Pepper (freshly ground)
• 40 anchovy fillets (from fresh anchovies)
• 3 onions
• 3 Carrots
• 24 juniper berries
• 24 coriander seeds
• 4 tbsp red wine vinegar
• 5 tbsp olive oil
• Salt
• 2 tbsp black peppercorns
• 300 ml freshly squeezed lemon juice
• 2 Bay leaves
• 5 cloves

Instructions

1. 1.

   Peel and thinly slice the onions and carrots. Cover the bottom of a terrine (about 18 to 20 cm long) with a quarter of the onion rings. Then distribute a quarter each of the juniper berries, coriander seeds, and carrot slices on top and drizzle with 1 tbsp vinegar. Layer all 10 anchovy fillets over this. Drizzle 1 tbsp olive oil over everything and season with a pinch of salt and 1 tbsp peppercorns. Repeat layering until all ingredients except the remaining olive oil are used up.

2. 2.

   Finally pour the lemon juice over the anchovies. Place the bay leaves and cloves on the last layer of anchovies and drizzle with the remaining olive oil. The anchovies should be fully covered by the marinate; add more oil if needed. Cover the terrine and refrigerate for at least 6 hours, then take it out about 30 minutes before serving.

3. 3.

   Cook the bulgur according to package instructions. Stir in butter and season with salt and pepper. Wash, halve, pit, and dice the tomatoes. Mix bulgur with tomatoes, parsley, and lemon zest. Plate and serve topped with the marinated anchovies.