John Myers
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Kritharaki Salad with Grilled Cod
The perfect kritharaki salad with grilled cod recipe with a picture and simple step-by-step instructions.
Salad:
- 125 g Kritharaki (Greek noodles in rice form)
- 50 g Red peppers
- 50 g Green peppers
- 50 g Spring onions
- 50 g Cucumber mini
- 50 g Tomato, weight without seeds
- 1 size Clove of garlic
- 35 g Tomatoes pickled in oil
- 125 g Greek yogurt 10% fat
- 2,5 tbsp Paprika pulp (Ajvar)
- 1 tbsp Lemon juice
- 0,5 tsp Chilli flakes
- Pepper, salt, sugar
Fish:
- 400 g Cod
- 20 g Liquid butter
- 100 g Smoked ham in slices, or as many slices as portions
- Pepper salt
Salad:
- Cook the kritharaki according to the instructions on the package until it is slightly firm to the bite and then rinse immediately under cold running water.
- Remove the skin from the peppers with the peeler, core and cut into not too large cubes. Clean the spring onions. Cut the greens into rings and the small onion into large cubes. Wash the cucumber, do not peel it and cut it into cubes that are the same size as the peppers. Wash and core the tomatoes and cut the pulp into cubes. Skin the garlic, finely chop. Drain the pickled tomatoes and cut into small pieces. Put everything together with the noodles in a bowl and mix well.
- Mix yoghurt, ajvar, lemon juice and the spices into a marinade, mix it well with the salad and let it sit in the refrigerator for at least 2 hours, covered. If it has absorbed the marinade too much and looks slightly “dry”, it can be made more liquid again with a small dash of cream or milk. But before serving, season again to taste.
Fish:
- I used cod here because we got it freshly caught. Cod is a very “lean” fish, i.e. it can dry out very quickly when roasting or grilling. That’s why I chose the ham coating, and it was very good for him.
- So rinse the fish well under cold water, dry it well and remove any bones. Then cut into the desired (if possible not too large) portions and brush them all around with the liquid butter, then season and then wrap each one in a correspondingly large, thin slice of ham.
- For me, the portions were between 7 – 8 cm long and about 4 – 5 cm thick and took 5 minutes on the grill – with turning. After that, the ham wasn’t cross everywhere, but the fish was still wonderfully juicy.
- As an additional side dish there was halloumi from the grill ……………
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