Marinated Fresh Anchovies

• 24 large whole fresh anchovies, about one pound
• Sea salt and freshly ground pepper to taste
• Juice of 1 lemon
• 13 cup white wine vinegar
• 1/4 cup extra-virgin olive oil

1. Clean anchovies: rinse in cold water and cut off heads.
2. Slit fish down the belly to butterfly and lift out the bones and internal organs.
3. Cut off tails.
4. Place fillets close together in a glass, ceramic or stainless steel dish, skin side down, in one or two layers.
5. Season with salt and pepper and pour lemon juice and vinegar over fillets.
6. Refrigerate for six hours.
7. Pour off some of the liquid, keeping enough in dish so that anchovies are just covered.
8. Add olive oil.
9. Use in recipes, or return to refrigerator, marinate up to 48 hours and serve plain or in other dishes.

fresh anchovies, salt, lemon, white wine vinegar, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/7810 (may not work)