Roasted anchovies with fenkol (4 portions)
8 small anchovies
3 pieces of garlic
1/2 dl olive oil
1 spoon fenkol seed
1 1/4 dl dry white wine
fresh grated pepper
juice of a lemon
Clean anchovies or herrings but leave their heads on; rinse them well then dry them with crepe paper. Put salt inside and outside and put them in a low bowl. Mince garlic and whip with olive oil.
Take fenkol seeds and sprinkle them all over fish. Now with the white wine cover everything and marinate fish at least 2 hours in the fridge.
Warm up 1 liter salted water in a pot. Take the fenkol and warm it 5 minutes in the boiling water. Then place it in cold water to stop the cooking; let it dry carefully. Cut the fenkol in 2 cm thick slices, put salt and pepper. Take out the marinated fish. Set fish and fenkol slices over a grill and brush them with a bit of marinated sauce.
Grill them 10-15 minutes. Brush again every now and then with the sauce and turn them once or twice. Pour over lemon juice before serving, put salt and pepper.