Grilled Anchovy with Arugula Sauce

**Grilled Anchovy with Arugula Sauce**

The Grilled Anchovy with Arugula Sauce is a dish that exemplifies the philosophy of live-fire cooking and ingredient purity, most famously executed at **Asador Etxebarri** in Axpe-Martzaa, Spain. Under the direction of chef Victor Arguinzoniz, the restaurant has become a pilgrimage site for those seeking the essence of wood-fired cuisine. As noted by *Jack's Dining Room*, the dish is a testament to the belief that the finest ingredients require minimal intervention.

The dish’s origin is rooted in the Basque Country’s coastal and mountain traditions. Fresh anchovies, or *anchoas*, are prized for their rich, oily flesh. At Etxebarri, they are grilled over precise, glowing embers, often using local oak or vine cuttings, which imparts a subtle smokiness without overwhelming the fish. The key to a great version lies in the quality of the anchovy—ideally line-caught and ultra-fresh—and the mastery of the grill, where the skin is crisped while the interior remains tender and moist.

The accompanying arugula sauce provides a peppery, herbaceous counterpoint. This is not a heavy cream-based sauce but a vibrant purée of wild arugula, often blended with high-quality olive oil and a touch of acid, such as lemon juice or sherry vinegar. The bitterness of the greens cuts through the anchovy’s natural oil, creating a balanced, bright finish.

Regional variations exist across the Mediterranean. In Italy, similar preparations might use *acciughe* with a simple salsa verde of parsley, capers, and anchovy itself. In Portugal, grilled *sardinhas* are often served with a piri-piri sauce. However, the Etxebarri version remains the benchmark, celebrated for its uncompromising simplicity and the perfect harmony of charred fish and verdant sauce.