A common way to eat Anchoa del Cantábrico del País Vasco anchovies is in an omelette with sautéed onion and garlic. This recipe is an adaptation of a classic anchovy scrambled egg.
Preparation: 30 minutes
Season: All year
• 60g Basque Cantabrian Anchovy
• 1 onion
• 3 tbsp olive oil
2 tsp golden sesame
• 2 garlic cloves
• 1 sprig of parsley
• 6 eggs
Chop the onion julienne and sauté in a frying pan over a low heat with the olive oil. In the meantime, cut the garlic into thin slices and fry until golden.
For the omelette, whisk the eggs in a bowl then fry the omelette until it is cooked but still moist.
Finally, chop the parsley.
Place the sliced garlic and poached onion on top of the omelette that has been cut into rectangles, then add a sliced anchovy on top of that. Finish by decorating the plate with the chopped parsley.