Nardín Cantabrian Anchovy with marinated shitake mushrooms

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Marinated shitake mushrooms provide the anchovy with the perfect acidity to counteract its salty notes. The mushrooms also provide texture.

Preparation: 50 minutes

Serves 4

Difficulty: *

Season: all year

Ingredients:

• 25g Nardín Cantabrian Anchovy

• 1 garlic clove

• 1/2 onion

• 2 tbsp soy sauce

• 1 tbsp shiso leaves

• 2 tbsp saké

• 250g fresh shitake mushrooms

Method:

Finely chop the onion and garlic. Next, sauté the garlic and onion in a saucepan until they are cooked, then add the soy sauce and saké together with the shitake mushrooms and cook everything together for 3 minutes. Season to taste then leave to cool for a minimum of 30 minutes so that the flavours of the marinade soak into the mushrooms.

Serve:

Place one anchovy on top of each shitake mushrooms then add a shiso leaf.

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