Smelt Fillets with Fruity Couscous

Ingredients

• 200 g couscous (instant)
• 200 ml vegetable broth
• 1 passionfruit
• 150 g natural yogurt
• 50 ml Passion Fruit Juice
• lime juice
• Salt
• Cayenne pepper
• 500 g green broad beans
• 1 onion
• 1 red‑skinned apple (e.g. Boskop)
• 4 tbsp butter
• 0.5 tsp dried bean herb
• 0.5 untreated lemon zest
• 4 smelt double fillets

Instructions

1. 1.

   Place couscous in a bowl and pour 200 ml vegetable broth over it. Let stand for about 10 minutes, fluff with a fork, then set aside.

2. 2.

   Meanwhile cut the passionfruit in half, scoop out the pulp with a spoon and mix with yogurt and juice. Season with lime juice, salt, and cayenne pepper, then divide into small bowls.

3. 3.

   Wash, trim, and blanch the beans in boiling salted water for 8–10 minutes. Drain, shock in cold water, and let drain again.

4. 4.

   Peel the onion and slice thinly. Wash the apple, quarter it, remove the core, and dice finely. In a pan melt 2 tbsp butter and sauté onion with apple. Stir in couscous, warm through, and season.

5. 5.

   In another pan melt remaining butter, add beans while tossing, then salt, pepper, bean herb, and lemon zest to taste.

6. 6.

   Arrange couscous and beans on plates, top with smelt fillets, and serve with the dip.