Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Couscous
Vinaigrette
Goujons
To serve
How it's done
Couscous
Place the water, orange juice and aniseed in a pan, bring to the boil, season with salt. Remove the pan from the heat, add the couscous, mix, cover and leave to absorb for approx. 10 mins.
Vinaigrette
Combine the orange juice, lemon juice, oil and salt in a measuring cup.
Goujons
Remove the bones from the fish fillets, cut into strips approx. 2 cm wide, season with salt. Mix the nuts and breadcrumbs in a shallow dish, place the flour in a separate shallow dish. Beat the eggs in a deep dish. Toss the fish in the flour in batches, shake off the excess, dip in the egg and then in the nut mixture, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the goujons in batches for approx. 2 mins. on each side. Remove, keep warm.
To serve
Separate the couscous with a fork, mix in the lemon juice and all the other ingredients up to and including the pepper, serve with the goujons. Drizzle with the vinaigrette, sprinkle the nuts on top.
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