Spiced Cod Flatbreads with Preserved Lemon and Avocado Salsa and Harissa Lime Yoghurt
As is sometimes the case on the blog, I cannot lay claim to the following recipe but it was so delicious I simply had to share it with you. I saw Sabrina Ghayour make it on Saturday Kitchen a couple of weeks back and I've been dying to make it ever since...
The cod itself is lightly spiced with turmeric and garlic, providing the ideal base from which to build up the flavour profile. There is a harissa and lime spiked yoghurt as well as sweet yet salty chilli pickled onions and an unusual salsa made with preserved lemons and avocado. The combination of all these wonderful flavours, all wrapped up in a homemade flatbread, which itself is packed with garlic and black pepper, is truly sensational and I implore you to give it a go!
Spiced Cod Flatbreads with Preserved Lemon and Avocado Salsa and Harissa Lime Yoghurt
Serves 4
For the spiced cod:
2 tbsp Greek-style yoghurt
1 tbsp ground turmeric
1 garlic clove, crushed
500g sustainable cod loin, cut into chunks
1 tbsp olive oil
For the flatbreads:
30g unsalted butter
175g plain flour
100ml semi-skimmed milk
2 tsp freshly ground pepper
2 tsp garlic granules
1 tbsp olive oil
For the harissa and lime yoghurt:
280g Greek-style yoghurt
1 heaped tbsp rose harissa
1 lime, zest and juice
sea salt and freshly ground black pepper
For the salsa:
small handful parsley, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tbsp dried cranberries
1 ripe avocado, finely diced
2 tsp nigella seeds
For the onions:
1 small red onion, very thinly sliced
1 tsp sugar
1 tsp honey
1 tbsp rice vinegar
1 heaped tsp chilli flakes
To make the spiced cod, mix the yoghurt with the turmeric and crushed garlic. 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 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 and lime 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.
The cod itself is lightly spiced with turmeric and garlic, providing the ideal base from which to build up the flavour profile. There is a harissa and lime spiked yoghurt as well as sweet yet salty chilli pickled onions and an unusual salsa made with preserved lemons and avocado. The combination of all these wonderful flavours, all wrapped up in a homemade flatbread, which itself is packed with garlic and black pepper, is truly sensational and I implore you to give it a go!
Spiced Cod Flatbreads with Preserved Lemon and Avocado Salsa and Harissa Lime Yoghurt
Serves 4
For the spiced cod:
2 tbsp Greek-style yoghurt
1 tbsp ground turmeric
1 garlic clove, crushed
500g sustainable cod loin, cut into chunks
1 tbsp olive oil
For the flatbreads:
30g unsalted butter
175g plain flour
100ml semi-skimmed milk
2 tsp freshly ground pepper
2 tsp garlic granules
1 tbsp olive oil
For the harissa and lime yoghurt:
280g Greek-style yoghurt
1 heaped tbsp rose harissa
1 lime, zest and juice
sea salt and freshly ground black pepper
For the salsa: small handful parsley, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tbsp dried cranberries
1 ripe avocado, finely diced
2 tsp nigella seeds
For the onions:
1 small red onion, very thinly sliced
1 tsp sugar
1 tsp honey
1 tbsp rice vinegar
1 heaped tsp chilli flakes
To make the spiced cod, mix the yoghurt with the turmeric and crushed garlic. 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 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 and lime 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.
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