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

Ingredients:
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

Method:
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.

Ingredients:
For the marinated anchovy:
Fresh anchovy
Coarse salt
White Vinegar
Carrot
Garlic
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

Method:
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.

Presentation:
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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