IngredientsSalt
Sardellenfiletsanchovy fillets
Engraulis encrasicolus, matured in salt and then filleted. During the cure the proteins break down and a lot of free glutamate is released. That is where the effect comes from.
In warm butter or in a sauce the fillets fall apart when pressed with the back of a spoon. What stays is not a fishy note but salt and depth. That is how they work in remoulade, in anchovy butter and in dark roasting sauces.
In Mexikoin Mexico
Filetes de anchoa, in supermarkets and gourmet shops, usually in a small jar or a flat tin. No substitute needed.
Do not confuse them with sardinas. Sardines are bigger, milder and cooked; they do not break down into a seasoning, they break down into fish paste.
Vorsichtwatch out
Salt packed anchovies must be soaked before use, or at least rinsed well and patted dry, or the dish comes out over salted. Fillets in oil go straight from the jar.
Anchovies first, salt afterwards. Season before and you season twice.
Kaufenbuying
Buy small jars. Once opened, the fillets keep in the fridge only as long as they stand completely under oil.
If there is not enough oil left, top it up with a neutral oil until nothing sticks out.