INGREDIENTS
- – White salmon filet.
- – Cous cous 500 g.
- – Vegetable broth or fumet 500 cc.
- – Mint a bouquet.
- – Grapes 70 g.
- – Coliflor 1 unid.
- – Clarified butter 100 cc.
- – Numerous species.
- – Cider.
- – Romero.
- – Edible mushrooms.
White salmon with cous cous and spiced cauliflower
PROCEDURE:
Cous cous:
1. Hydrate cous cous in 500 cc of boiling broth for five minutes
2. Use the identical quantity of broth as cous cous.
3. As soon as chilly, I add the finely chopped mint.
Cauliflower:
1. In loads of boiling water, prepare dinner the cauliflower till mushy, roughly 7 minutes, then let it cool.
2. In a small pot over low warmth, place butter and spices for two minutes.
3. With a brush, I paint the blanched cauliflower with the butter and put it within the oven for 3 min.
White salmon:
1. In a frying pan I add olive oil and brown the fish on one aspect. Once we flip it over to prepare dinner the opposite aspect, we add the cider, the grapes, a minimize department of rosemary and a small spoon of sugar.
