Practical Method to Preparing Perfect Harissa cod on a rosti served with ratatouille
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To make an extraordinary Harissa cod on a rosti served with ratatouille, here are the components required:
- Take 4 of cod loins.
- Use of Harissa spice mix.
- Take of Olive oil.
- Prepare 1 tsp of tomato paste.
- You need 1 tsp of garlic paste.
- Use of Ratatouille.
- Use 1 of red, green, yellow bell pepper.
- Provide 1 of white onion.
- You need 1 of red onion.
- Use 1 of celery stalk.
- Provide 2 cloves of garlic.
- You need 2 of aubergines.
- Get 250 g of mushrooms.
- Provide 2 of courgettes.
- Provide of Salt.
- Get of Tomato paste.
- You need 1 of white onion.
- Get 1 clove of garlic.
- Use of Salt.
- Use 400 g of plum tomatoes.
- Prepare 250 ml of Cabernet Sauvignon.
- Use 50 g of sugar.
- Prepare Sprig of thyme.
- Use of Fresh basil.
- Prepare of Rosti.
- Use 2 of large peeled potatoes.
- Prepare 1 of white onion.
- Provide 1 tsp of baking powder.
- Provide 1 of egg.
- Use of Fresh sage.
- Take Sprig of rosemary.
- Prepare 1 tsp of salt.
- You need 50 g of flour.
After readying the components, next you are good to cook your 5-star Harissa cod on a rosti served with ratatouille by following the procedures below:
- Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking..
- Preheat the oven to 180’C..
- Prepare the tomato base. Fry the onion and add splash of water to soften. Add the rest of the ingredients except the wine and simmer for 20 minutes. Add the wine and stir well. Take off the heat..
- Ratatouille. Roast the diced vegetables ensuring they are still firm..
- Prepare rostis. Grate potatoes and onions and add remaining ingredients. On a medium pan spoon preferable sized portions into the pans and gently fry on both sides. Once they are shaped they can be deep fried on 170’C until golden..
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- Bake the cod until it flakes. Fry rostis and combine the ratatouille with the tomato base. Serve with fresh herbs and a good glass of wine..
I make it a few times during the summer in big batches and freeze it so I will be able to have it later in the year. * I generally serve it with any kind of plain protein--roasted chicken, grilled boneless chicken breasts, gr. Use preserved lemon or rose petals and rose water here: the lemon will make the end result more astringent, whereas the rose softens the kick a little. A super simple fish dish that's perfect for all the family. Feel free to substitute the cod for your favourite firm white fish, or even salmon. Serve alongside any chicken, slow-cooked lamb or with a selection of vegetables and legumes.
Recipe : Harissa cod on a rosti served with ratatouille
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