Anchovies with Bell Peppers

Anchovies

1. Take the anchovies out of the oil and pat them dry with kitchen paper.
2. Dust half of the anchovies with dried coriander powder until they appear deep green.
3. Create a layered pattern: one unpowdered anchovy, followed by a powdered anchovy, another unpowdered anchovy, and another powdered anchovy.
4. Cut out a circular ring in the middle of the layered anchovies and chill it.

Bell Peppers

1. Place the bell peppers on a Japanese grill and char them until the outer skin turns black.
2. Remove the charred skin and cut the bell peppers into slices.
3. Blend fresh bell peppers to extract juice.
4. Reduce the bell pepper juice to create a strong bell pepper reduction.

Plating

1. Place the round anchovy disc in the center of the plate.
2. Arrange the bell pepper slices around the anchovy disc.
3. Drizzle the bell pepper reduction over the bell pepper slices.

Chef's Note

Use only fresh, organic bell peppers to ensure the best flavour. Chemicals on non-organic peppers can intensify during cooking and result in an unpleasant taste.