Yes more bites – Cod-tofu bites with light harissa sauce
Si, si encore des bouchées – Bouchées de cabillaud-tofu, sauce harissa légère
I know that some of you might think that woman at Citron et Vanille doesn’t make real food, those bites and tiny little things cannot satisfy a hunger, and does not seem like “food”. Real people want real food. I will have to somehow disagree un petit peu!
I love to serve LOTS of small bites, full of flavors when I entertain. Now for example if this will sound more real to you, you can take a regular size plate, place some sprouts, spinach leaves and place with 3 or 4 bites, and top it off with the sauce. Does it sound more real? If you do actually present it that way, it will look not only very real, but incredibly flavorful as well.
I don’t know about you, but my favorite dishes to prepare are appetizers and hors d’oeuvres. I never liked gigantic plates of food in front of me, I find this overwhelming to look at, never knowing where to start.
I rarely use tofu and fish, probably because in my mind tofu is vegan and mixing it with fish defeats its purpose, well the combination of those two ingredients made the bites very moist and soft. For the harissa sauce, there are a few different versions but I like this one. You can decrease the degree of the heat by adding more or less chili peppers. You can make extra harissa and use it with grilled meats or fish, or even spread it on sandwiches or just on toasted bread. The proportions I list here will give you extra, so if you want less, decrease proportions. You can keep the sauce in an air-tight container for about one week.
I just realized that this weekend is Mother’s day in the US, in France is the last Sunday of May, so I imagine many celebration dishes will be all over the web. This could be a nice way to start the celebration of motherhood, thinking about it, my mom would like it, it is somehow like her, soft inside, with a touch of fire on the outside. So happy mother’s day to American moms!
Ingredients for about 10 bites
For the bouchées
- 4.23 oz (or 120 g) extra firm tofu
- 4.23 oz (or 120 g) cod or any dense white fish
- 1 scallion, chopped
- 2 tbs cilantro, chopped
- salt and pepper
- spinach leaves for decoration
- alfalfa sprouts for decoration
For the harissa sauce
- 2 red bell peppers
- 2 red chili peppers
- 1/4 tsp coriander seeds
- 1 garlic clove
- 1/2 tsp caraway seeds
- 3 tbs olive oil
- salt and pepper
For the fish-tofu bites
Blend all ingredients in a mixer and grind to a fine consistency but not too fine, you still want to see the “green” inside. Form small balls the size of a walnut. Place in a sheet and broil under broiler. Broil until golden brown on all sides.
For the harissa
Char broil, red bell peppers and red chili pepper under broiler, until the skin has grilled and starts detaching from the peppers. Remove from the oven, let them cool. Peel and remove the seeds from peppers.
Blend all ingredients in a blender into a smooth purée-type of consistency.
Serve in ceramic spoons or in small dishes. Place one spinach leaf, some alfalfa sprouts and one fish-tofu bite topped with harissa sauce.
This entry was posted by silvia on May 8, 2010 at 9:09 am, and is filed under Appetizers, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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I know a little bit about paring tofu & fish on a plate! I agree with you. We must control our portion sizes, that is why so many people overeat. When I host people for dinner I prefer to serve multiple small courses.
It’s all about the law of diminishing returns. First bite awesome, second bite great, third bite good, fourth okay, 300th…man I feel like a porker.
Bravo Silvia, your cusine is magic. Do not change a thing.
I would have never guessed tofu was in this, wow, how do you do it, you turn the simplist foods into a fantasy banquet~ gorgeous…..have a wonderful weekend…
wow, I never would have thought tofu could look so elegant!
It’s funny, whenever we go out to eat it does seem as if the appetizer is the most fun part somehow, so I really like this philosophy of yours! This looks scrumptious, and extra harissa sauce is always good – I love it on a sandwich.
Yeah, I think I have to agree with Lazaro in some points! No wonder, the 5 star restaurant serves very small portion of food on every dish. I’ll have to say not filling at all! haha…. However, keep on the good work, daaahling! & have a great weekend.
Small bites of several different dishes – that’s exactly the way I love to eat. I would much prefer to order several appetizers rather than an entree at a restaurant. So, please don’t stop what you’re doing!
very ,very creative and i agree ,small portion is the best !
je ne suis pas fan de tof mais il faudrait que je re essaie !
you have a new home,silvia!it’s beautiful!
Did you do something different with your hair? New shirt? Something is different…ahh, you have a new site. It looks beautiful!
Love the photos! I will try this! I wonder what could be substituted for the tofu??
Any suggestions…please email me! firstname.lastname@example.org
These look lovely! My husband loves spicy food so anything harissa is a WIN in our house!
olala…these look so cute…almost too cute to eat!
oh, how exquisite! these are lovely and look so scrumptious!
What a great mix of tofu and fish. And I LOVE any form of fish or sea food bites/cakes. Your pictures are stunning too!
I enjoy smaller, tasty bites. With a little wine…and this is so elegantly presented. Beautifully done, Silvia.
this is FRESH
what a beautiful recipe, so fancy looking….I can totally see it as a party favorite….just gorgeous little bites