Desalting Anchovies

Anchovies are sold in cans or jars, salted and packed in oil. The best of the preserved anchovies are the fillets that come from the Mediterranean, available here in continental delicatessens. They are bottled in olive oil and are not too salty. Canned anchovies contain more salt and will therefore need to be desalted. This technique will make them slightly softer in texture and milder in flavour.

1. Tum the anchovies into a sieve set over a bowl and let the oil drain through. Discard the oil. Turn the anchovies into the bowl.

   

2. Pour in enough cold milk to cover the anchovies and let soak for 20 minutes. Drain off the milk, rinse the anchovies under cold running water and pat dry.