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Method:

Boil the couscous in salted water. Strain it off and rinse it with cold water. Sprinkle it with a little olive oil and stir.
Steam the fish. 
Chop the fennel and sauté it with a little olive oil, ouzo and sugar. Flamed and caramelized it. Remove from heat and let it cool.
Put the couscous in a bowl. Add sliced fillets of lemon,...

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Method:

Boil the couscous in salted water. Strain it off and rinse it with cold water. Sprinkle it with a little olive oil and stir.
Steam the fish. 
Chop the fennel and sauté it with a little olive oil, ouzo and sugar. Flamed and caramelized it. Remove from heat and let it cool.
Put the couscous in a bowl. Add sliced fillets of lemon, several boned and sliced olives, cherry tomatoes, chopped parsley, celery and rosemary. 
Remove the bones of the fish and serve it with the salad. 

Preparation time: 25 min

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Ingredients 4 persons
  • 600 g fish
  • 250g couscous pasta
  • 1 lemon
  • 1 bulb fennel
  • 30 ml ouzo
  • 1 tsp. brown sugar
  • 1 wrist parsley
  • 50 g olives
  • 2-3 stems of celery
  • 100 g cherry tomatoes
  • rosemary
  • olive oil
  • salt.
Recipes. The Cook & Chef Institute