Chef Andrew Zimmerman of Del Toro – Chicago, IL
Adapted by StarChefs.com
January 2007

Yield: 4 Servings

Ingredients:

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

Method:
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.