Creamy Cod with Yogurt and Purple Potatoes (Merluzzo Mantecato con Yogurt e Patate Viola)
A delightful and creamy starter, this dish combines tender cod with a smooth yogurt and purple potato cream, all served atop crisp, buttered bread. Perfect for a special occasion or a sophisticated appetizer, this dish is as visually stunning as it is delicious, with the rich purple hue of the potatoes and the fresh citrusy touch from the lemon zest. Here’s how you can recreate this beautiful antipasto in your kitchen!
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Cod fillets (fresh) | 400g |
| Natural plain yogurt | 120g |
| Purple potatoes | 200g |
| Lemon zest | 1 lemon |
| Extra virgin olive oil | 60g |
| Fine salt | to taste |
| Fresh thyme leaves | to taste |
| Black pepper | to taste |
| Homemade or rustic bread | 4 slices |
| Butter (softened) | 40g |
| Garlic clove | 1 |
Instructions:
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Cook the Cod:
Begin by bringing a pot of salted water to a boil. Once boiling, gently add the cod fillets. Let them cook for approximately 10 minutes, or until the fish turns opaque and flakes easily. After cooking, set aside to cool slightly. -
-
Prepare the Purple Potatoes:
While the cod is cooking, peel and chop the purple potatoes into large chunks. Place them in a separate pot of water and bring to a boil. Cook the potatoes until soft, about 15 minutes. Drain well and set aside to cool. -
Make the Cod and Potato Cream:
In a food processor or blender, add the cooked cod and purple potatoes. Season with salt and pepper to taste, and blend until roughly mashed. Gradually add the yogurt, blending again until you achieve a smooth, creamy texture. Once the mixture is light and airy, stir in fresh thyme leaves for an added depth of flav
