Equipment
* optional
Ingredients
Filling
- 60 g soft goat cheese, room temperature
- 15 g shallot, finely minced
- 5 g fresh chives, finely chopped
Anchovies
- 120 g boquerones, drained
Garnish
- 15 ml extra virgin olive oil
Nutrition (per serving)
Method
Finely mince the shallot and chop the chives. It is critical to cut these as small as possible so they blend smoothly into the cheese without creating sharp, awkward lumps in the tiny rolls.
Combine the softened goat cheese, minced shallot, and exactly half of the chopped chives in a small mixing bowl. Mash and mix vigorously until completely cohesive and smooth.
Pat the drained boquerones dry with a paper towel. Lay the fillets flat on a clean cutting board, skin side facing down.
Pipe or spoon about 5 grams of the goat cheese mixture onto the wider end of each fillet. Gently roll the fish tightly around the filling toward the tail end, securing each roll horizontally with a toothpick.
Arrange the stuffed boquerones neatly on a serving platter. Drizzle lightly with the extra virgin olive oil and sprinkle the remaining chives over the top before serving.
Chef's Notes
- Use authentic Spanish boquerones en vinagre for this recipe. Do not substitute standard brown salt-cured anchovies, as they are entirely too salty and lack the necessary firm texture and bright acidity.
- Bringing the goat cheese completely to room temperature before mixing ensures a smooth filling that won't tear the delicate fish during the rolling process.
- For flawless presentation and portion control, use a small piping bag to dispense exactly one teaspoon of the cheese mixture onto each fillet.
- Patting the boquerones dry is a vital step; removing the excess marinade helps the cheese adhere to the flesh and prevents the rolls from sliding apart.
Storage
Refrigerator: 1 day — Store in an airtight container. Best consumed within 24 hours as the fish may become mushy if left in contact with the cheese for too long.
