Lime, onion and anchovies

Lime, cipolle di Tropea and alici marinati

Ingredients 4-6 persons

1 lime (organic)

a splash of apple vinegar

1/2 teaspoon sugar

Caramelized Tropea onion (click)

15 Marinated anchovies (alici)

Serving dish

🕐 10🔪 90 ✋🏽 👩🏼🍳

1. Make sure the caramelised Tropea onions are ready.

2. Cut the lime into about 15 very thin slices with a slicer, very sharp knife or mandolin.

3. Let them 'soak' for 1-1.5 hours in the apple vinegar with a little sugar, so that the skin softens.

4. Remove the marinated anchovies from the marinade and pat them dry with some kitchen paper.

5. Remove the lime from the marinade and dab it with kitchen paper.

6. Place the lime slices on a large plate. Spoon a generous teaspoon of caramelised onion on each slice. Then place a single or double anchovy on top.

7. Serve immediately.

👉🏽 In the Netherlands we know anchovies mainly in oil and in salted form. The procedure is about the same as for herring. There are also "sour" or unsalted anchovies. These are white-gray in color and have a much milder taste.

👉🏽 Lime has a rather hard skin. Therefore, it is recommended to cut the thin slices with a slicer. They should be so thin that they just don't fall apart.