Spiced cod flatbreads recipe
Spiced cod flatbreads with preserved lemon salsa and harissa yoghurt A vibrant dish of spiced cod with spicy yoghurt and zesty salsa all wrapped up in a crisp, garlicky flatbread. 2 tbsp Greek-style yoghurt5cm/2in piece fresh turmeric, peeled and finely grated 1 garlic clove, crushed300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks 1 lime, zest and juice1 tbsp olive oilsea salt and freshly ground black pepper 2 tbsp Greek-style yoghurt 5cm/2in piece fresh turmeric, peeled and finely grated 1 garlic clove, crushed 300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks 1 lime, zest and juice 1 tbsp olive oil sea salt and freshly ground black pepper 30g/1oz unsalted butter 175g/6oz plain flour 100ml/3½fl oz semi-skimmed milk 2 tsp freshly ground pepper 2 tsp garlic granules 1 tbsp olive oil 30g/1oz unsalted butter 175g/6oz plain flour 100ml/3½fl oz semi-skimmed milk 2 tsp freshly ground pepper 2 tsp garlic granules 1 tbsp olive oil 280g/10oz Greek-style yoghurt1 heaped tbsp rose harissa 280g/10oz Greek-style yoghurt 1 heaped tbsp rose harissa small handful dill, roughly chopped 4 preserved lemons, deseeded and very finely chopped 1 tbsp barberries ½ ripe avocado, finely diced 2 tsp nigella seeds small handful dill, roughly chopped 4 preserved lemons, deseeded and very finely chopped 1 tbsp barberries ½ ripe avocado, finely diced 2 tsp nigella seeds 1 small red onion, very thinly sliced1 tsp sugar 1 tsp honey1 tbsp rice vinegar 1 heaped tsp of pul biber chilli flakes (Aleppo pepper), plus extra for garnish 1 small red onion, very thinly sliced 1 tsp sugar 1 tsp honey 1 tbsp rice vinegar 1 heaped tsp of pul biber chilli flakes (Aleppo pepper), plus extra for garnish Method To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour.Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside.To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes. To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour. To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour. Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside. To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes.