Petitchef

Gavros Ladorigani and Potato Salad



If you can get fresh anchovies, called gavros in Greek, forget those canned, salty ones and you must definitely try this dish.

Gavros is one of my favourite small fishes because it is not only cheap but it also tastes good and of course a good source of heart-healthy Omega 3 fatty oil acids which prevent cardiovascular diseases.   We all know that Omega 3 acids do not increase cholesterol levels and help lower triglycerids.  Combined with olive oil (monosaturated fats and vitamin E) tomatoes (lycopene), garlic (allisin), parsley (vitamin C) makes this dish full of antioxidant nutrients which protect the heart vessels.



Gavros Ladorigani (baked anchovies)

Preparation time: 30 minutes

Baking time: 40 minutes

Serves: 4


1 kilo gavros
1/4 cup lemon juice
1/2 cup Olive oil (reserve a few tablespoons for the end)
Oregano
Salt and freshly ground black pepper
1- 2 cloves garlic
6 tomatoes, cut into slices

Directions:


Wash gavros and remove the head and the guts. Wash again and drain.
Marinate gavros with the olive oil, lemon juice and herbs and spices for at least 30 minutes.
Cut tomatoes into slices and place a layer on your baking dish.  Then neatly arrange a layer of gavros on top of the tomatoes, as well as all the marinade ingredients.
Finally, add the tomato slices on top and sprinkle some salt, freshly ground black pepper, oregano and the remaining olive oil.
Bake in a preheated oven at 180 degrees C for 30 minutes. When the tomatoes are almost cooked, mix the fish carefully not to break it and cook for another 10 minutes.



This dish can be served as a mezes (appetizer) but also as a main course accompanied by a filling, healthy and tasty potato salad, which I made, avoiding mayonnaise but using olive oil.   If you do not have a microwave, wrap the potato in aluminum foil and bake in the oven for about an hour.

Patatosalata (healthy potato salad) ? Recipe by Ivy

Preparation time: 10 minutes

Baking time: 10 minutes (in microwave)

Serves: 4

Ingredients:


4 medium potatoes
2 spring onions
4 tablespoons parsley, finely chopped
5 gherkins
2 tablespoons capers
Oregano

Salad dressing:


1/3 cup olive oil
½ teaspoon mustard seeds
Salt and freshly ground black pepper
1 clove garlic

Directions:


Wash potatoes and bake them with skin on.
Add all the salad dressing ingredients in a food processor and process.
Peel potatoes and cut into small pieces. Pour the salad dressing on top while the potatoes are still hot.
Add the remaining ingredients and mix.
Sprinkle some freshly ground black pepper on top and a pinch of oregano.

The winner of the giveaway in my previous post is Jeannie Reeves.   Congratulations Jeannie and please contact me with your full address.




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