Raw anchovies with lemon

Preparation:

Preparation: Thoroughly clean the anchovies, remove their head and backbone, divide them into fillets and place them, well spread out, on a fairly large plate. Sprinkle them with a pinch of salt and a little ground white pepper, sprinkle them with the juice of 5 lemons and leave to macerate for at least 12 hours, turning them from time to time. When they are well lightened, remove the anchovies from the marinade, place them in layers in a porcelain or glass bowl and cover them with olive oil. They can be kept for a day, but they are certainly tastier eaten immediately after marinating.