Anchovy Marinade

Preparation:

Preparation: Eviscerate the anchovies by removing their heads, then open them along the ventral line, bone them and, thus opening like a book, put them on a plate, season them with the juice of half a lemon, a pinch of salt, a grind of pepper, slices of fresh garlic, a drizzle of oil, then leave them to marinate in a cool place, covered with plastic wrap, for at least 2 hours. Serve them together with a sliced cucumber, rocket, half a head of curly and sprouts, all seasoned with a citronnette prepared by blending 80 g of oil, salt, ground pepper, the juice of half a lemon and a teaspoon of mustard, to obtain a perfect emulsion.