Anchovies in pan

Preparation:

Preparation: Wash the potatoes to free them from any earth they may have attacked, then put them in a saucepan well covered with the peel in plenty of salted water and cook them for 40 minutes; then drain them and leave them to cool. In the meantime clean the anchovies, remove the head and the central bone, wash them and put them to drain on a slightly inclined chopping board. In a bowl put a teaspoon full of fennel seeds, the fine breadcrumbs, a pinch of salt, a grind of pepper and mix. Grease a baking dish abundantly with oil and arrange all the peeled and sliced potatoes on the bottom, line up on top of the well-drained and closed fish. Sprinkle them with fennel and breadcrumbs, sprinkle them with 2 tablespoons of oil and cook in a preheated oven at 200 degrees for 18 minutes. This dish is excellent both hot and cold.