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The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Provide 4 cod loins
- Provide Harissa spice mix
- Provide Olive oil
- Use 1 tsp tomato paste
- Take 1 tsp garlic paste
- Get Ratatouille
- Provide 1 red, green, yellow bell pepper
- You need 1 white onion
- Get 1 red onion
- Get 1 celery stalk
- Provide 2 cloves garlic
- Use 2 aubergines
- Provide 250 g mushrooms
- Prepare 2 courgettes
- Use Salt
- You need Tomato paste
- Use 1 white onion
- You need 1 clove garlic
- Provide Salt
- Provide 400 g plum tomatoes
- Get 250 ml Cabernet Sauvignon
- Take 50 g sugar
- Provide Sprig thyme
- Prepare Fresh basil
- Take Rosti
- Use 2 large peeled potatoes
- You need 1 white onion
- Get 1 tsp baking powder
- You need 1 egg
- Take Fresh sage
- Prepare Sprig rosemary
- Use 1 tsp salt
- You need 50 g flour
Steps to make Harissa cod on a rosti served with ratatouille:
- 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.
- 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.
Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak. The secret to the best potato rosti is not in the potato - it's clarified butter. Extra buttery flavour, makes it ULTRA crispy! Rosti is the Swiss version of hash browns or potato pancakes made with butter, potatoes, and salt. It's cut into wedges and served with sausages or other meats and cheeses.
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