Thursday, June 30, 2011

Yogurt cod with red pepper coulis

If you're considering a fresh and tasty menu for these days, we have a proposal, this yogurt cod with red pepper coulis with which you have little work in the kitchen and much enjoyment at the table. Your guests will love taking a yogurt as 'salted' as an appetizer. Besides being easy to do, Yogurt cod with red pepper coulis is a light snack, very nutritious and healthy, the truth is that the cup of yogurt falls short, because when you reach the end hurry, like the other guests and what a band of spoon and glass creates the atmosphere, a good sign for the cook, indeed.

But better that they are tempted and delighted and want to repeat at the next meeting or holiday meal, you have to go back to delight your guests. For yogurt, 200 grams of cod baked cod, 250 grams of yogurt, 6 ounces fresh chives, 1 small garlic clove, 1 / 2 c / c of ground dry chilli, 30 grams of extra virgin olive oil, c / n bread crumbs, ½ c / c smoke powder and salt if needed.

For the 6 peppers pepper coulis from Lodosa (Navarra), a pinch of sugar, salt and extra virgin olive oil. To make the cod put a pot with water and a little oil to heat up when introduced to boil the cod loins, let the temperature recovers and then turn off the fire. Let stand a few minutes, the heat will cook the water without letting it dry, see how the fish is sliced open, then drain well and remove the skin Put the cod cut into the container you use to grind, includes yogurt, fresh chives chopped garlic previously peeled and the seeds, chilli, olive oil and to begin about 60 grams of bread crumbs (the amount will vary depending on the water that has retained the mixture, the density of yogurt ...).

Crush and add the smoke powder, although it is dispensable, but adds a delicious smoky flavor. Add more bread crumbs if necessary, crushed and test again if he needs a little salt. If you have Xanthan, rather than add more bread that can soften the taste of cod, add half teaspoon of this thickener and grind again.

Once you have a creamy yogurt and fine, even cod, reserve and prepare the coulis of red peppers. To do this, place the peppers in the bowl of a blender, add a pinch of sugar to balance acidity, salt to taste and a dash of extra virgin olive oil. Milled down to a fine cream.

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