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
Rhubarb
Couscous
Dressing
Salmon
How it's done
Rhubarb
Pour the water into a pan along with all the other ingredients up to and including the salt, bring to the boil. Remove the pan from the heat, add the rhubarb and leave to cool in the stock.
Couscous
Cook the couscous in boiling salted water for approx. 8 mins. until al dente. Drain the couscous, retaining approx. 150 ml of the cooking water.
Dressing
Place the wild garlic and herbs in a measuring cup along with the cooking water, puree, season. Mix in the crème fraîche, season. Add the dressing to the couscous, mix well.
Salmon
Brush the salmon with mustard, season with salt. Heat the oil in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side. Remove, plate up with the couscous and rhubarb.
| Tip: | Instead of 4 sprigs of tarragon, use thyme. |
|---|
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