Sunday, 9 November 2014

Red mullet with fennel, couscous and black olives

Kristof made this for me yesterday:) I had shown him out to make something like that once or twice before, and he did a great job!
Plus, this was not long after being able to eat only soup and yoghurt for 3 days due to gastro-enteritis, so it was really appreciated!

Basically what you need to do:
1. Chop and steam the fennel, for example in a bamboo steaming basket like this one (available from your local Asian supermarket):

This will take the longest, about 20 min of steaming (stab a thick piece of fennel to check if it's done).

2. Unpit the olives and cook the couscous (usually levelling it in a shallow dish and pouring some boiling water for it absorb is enough - Kristof used the steaming water from the fennel for more flavour).

3. Pan fry the red mullets in a little olive oil. Assemble all on a plate and drizzle some more olive oil (we used lemon flavoured olive oil which worked very well with this). Enjoy with a glass of white wine:)

No comments:

Post a Comment