Avocado Salad with Fried Anchovies

Lightly score the belly of the anchovy, separate the heads from the central bone behind the gills and remove the giblets. Rinse belly cavities well with cold water and dry with kitchen roll.

Cover and refrigerate. Soak raisins in sherry.

2. Stir 6 tbsp olive oil with sherry vinegar, 2 tbsp salt, water, pepper, 1 pinch sugar and almond oil. Clean, rinse and drain well leaf lettuce, arugula and sorrel. Clean, rinse and slice celery diagonally into thin slices. Rinse tomatoes, cut in half, cut larger ones into slices. Cut avocado in half, remove stone, scoop out flesh with a spoon.

Marinate olives, celery, tomatoes and avocado with half of the salad dressing.

Rinse the potatoes well, cut lengthwise into 2-3 mm thin slices and mix with the remaining olive oil. Season with paprika and pepper.

With 1 clove of garlic pressed and 4 bay leaves loosely together on a baking sheet covered with parchment paper form and bake in the heated oven at 190 degrees Celsius (gas 2-3, convection oven not recommended) on the 2nd rail from the bottom for 45 minutes until golden brown.

4. 10 min before the potatoes are ready season the fish with salt and turn them in the breadcrumbs on the other side. Heat the oil in a frying pan (not too hot) and fry the fish with the remaining bay leaf and the remaining garlic clove for 4-5 minutes. Add the raisins after 3 min.

5. sorrel,

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