Aegean Tomato kefte with marinated anchovy and coriander salad

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Restaurant: Elia, Majestic Hotel

Chef: Yiannis Baxevanis

Signature dish: Aegean Tomato kefte with marinated anchovy and coriander salad

Serves four

For the kefte:
4 ripe Tomatoes
1 onion
1 bunch Fresh mint
1 bunch Parsley
100 g All-purpose Flour
20 g Baking Powder
Olive Oil for frying
Pinch of Salt & Pepper

Dice the tomatoes and onion. Add the mint and parsley and seasoning. Let settle in a bowl for one hour for the flavours to infuse. Add the flour and baking powder, knead the mixture, roll into balls or patties and fry lightly until golden brown.

For the marinated anchovy:
Fresh anchovy
Coarse salt
White Vinegar
Fresh Basil
Olive Oil
100 g fresh anchovies
1 carrot
3 cloves garlic
1 bunch fresh basil
100 g olive oil
50 g white vinegar
100g coarse salt
Fresh coriander

Fillet the anchovies, add the coarse salt and leave overnight in the refrigerator. The next day rinse the anchovy fillets well and add the remaining ingredients.

Place one anchovy fillet on each tomato kefte. Marinate the coriander with olive oil, balsamic vinegar and salt, and place on top of the anchovy. Serve warm.

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