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Harissa cod on a rosti served with ratatouille
Introduce
Chef :
rsa_foodHarissa cod on a rosti served with ratatouille
Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers or serrano peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made.
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Ingredient
Food ration :
4 peopleCooking time :
1hr
1 tsp
tomato paste
1 tsp
garlic paste
1 clove
garlic
250 g
mushrooms
400 g
plum tomatoes
250 ml
Cabernet Sauvignon
50 g
sugar
Sprig
thyme
1 tsp
baking powder
1
egg
Sprig
rosemary
1 tsp
salt
50 g
flour
Cooking instructions
* Step 1
Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking.
* Step 2
Preheat the oven to 180’C.
* Step 3
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.
* Step 4
Ratatouille. Roast the diced vegetables ensuring they are still firm.
* Step 5
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.
* Step 6
* Step 7
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.
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