Thursday, June 30, 2011

Cod steak and red peppers with spinach pesto

A simple and colourful dish that recalls the Italian flag colours. The unmistakable sweet flavour of the pepper goes well with the rich flavour of the steamed cod steak, all coloured by the spinach pesto.
The ideal dinner for seafood lovers.
Recommended wine: Lizzano Rosé, a wine produced in the Puglia region, ruby-red coloured and with a dry and fresh taste.

Serves 4

 Cod steak 600 g (21.16 oz)
 Red pepper 600 g (21.16 oz)
 Soft spinach 80 g (2.82 oz)
 Walnut kernels 30 g (1.06 oz)
 Grated Grana cheese or Parmesan cheese 40 g (1.41 oz)
 Olive oil 30 ml (1 fl oz)
 1 tablespoon of coarse salt
 Fine salt and pepper to taste
Rinse the peppers, dry, oil them with 2 teaspoons of oil, then wrap them, one by one, in tin foil (photo 1) and bake at 180°C (356°F) for 20 minutes turning halfway in the cooking process.
 Meanwhile, clean the spinach cutting the spoilt leaves and roots, then wash them in plenty of water changing it several times, then drain and dry them with a kitchen towel (photo 2).

 Take the baked in foil peppers from the oven and let them rest for ten minutes.
 Then open the foils, peel the peppers and remove the cores and seeds. Split them into layers and put them in the turned off oven closed between two dishes.
 Prepare the spinach pesto: put in the blender cup the spinach leaves, the walnut kernels, cheese and the coarse salt (photo 3), blend at medium speed for a couple of minutes, the ingredients should not be too thin. Then at low speed, mix in little by little the remaining oil.

Wash and dry the cod steaks, season them on both sides with salt and pepper, then steam them for 10 minutes. Once the fish is cooked, divide the steaks into large pieces.
 Water down 2 tablespoons of the fish cooking water in the spinach pesto.

 Take four dishes and put on each one a pepper layer. Lean on it a few pieces of cod and season with some spinach pesto. Continue alternating peppers, cod and seasoning each layer with the spinach pesto. Dice a pepper layer and finish with pieces of cod, diced pepper and a few drops of spinach pesto. Decorate with a few spinach leaves and a few walnut kernels and serve immediately, as long as the ingredients are still warm.
Bon Appetit!

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