Today I will cook a melange with one my favorite small fish, the anchovy (gavros in Greek).
The idea of the recipe came to me as a variation of the patties I have described in another post.
Second step is to get the best onions, and fresh garlic, and chop them. You need a lot of onions, as they will form the body of the melange.
Getting to the cooking now, it is quite simple. Pour the mix over a baking dish that has been oiled, and bake in 180 degrees centigrade for 20 minutes.
The true sign of being ready is to see in the baking dish the colors of Rembrandt’s palette. Earthy, browns, dark reds, ocher, a bit of white.
Serve very hot, over crispy potato cubes.
I strongly recommend to have ouzo with this dish, or asyrtico white wine. Enjoy!
PS. I dedicate this creation to my dear friend Yanna, whose imperfections include her being a supporter of Olympiacos Football Club, known in the World as “GAVROI – the anchovies”.