Salmon Trout with Couscous

Ingredients

• 2 stalks lemongrass
• 350 ml vegetable broth
• 2 carrots
• 2 Spring Onions
• 2 tbsp sesame oil
• 4 pieces salmon trout fillets (about 120 g each)
• Salt
• Pepper
• 250 g instant couscous
• 0.5 tsp ground coriander seeds
• 1 tbsp coarsely chopped mint
• 1 tsp light soy sauce

Instructions

1. 1.

   Clean the lemongrass, slice the white and pale green parts into thin strips and add the remaining part with the broth to a pot.

2. 2.

   Peel the carrots and cut them into fine sticks. Wash, trim and slice the spring onions diagonally into rings.

3. 3.

   Preheat the oven to 140°C fan.

4. 4.

   Lay four large sheets of parchment paper and brush each center with a little oil. Rinse the salmon trout fillets, pat dry and place skin side down on the paper. Top with carrots, spring onions and lemongrass strips, season with salt and pepper, drizzle with remaining oil. Wrap in paper, fold and seal tightly. Bake on a rack for about 20 minutes.

5. 5.

   Bring the broth with lemongrass to a boil, sprinkle in the couscous and coriander, remove from heat and let sit for about 10 minutes to absorb liquid. Remove the lemongrass, mix the mint into the couscous and season with soy sauce.

6. 6.

   Arrange the salmon trout parcels on plates, open the paper, add the couscous and serve.