for 4 people

Couscous

2 dl	water
2 dl	orange juice
½ tbsp	aniseed, crushed
¾ tsp	salt
240 g	couscous

Vinaigrette

½ dl	orange juice
2 tbsp	lemon juice
2 tbsp	olive oil
¼ tsp	salt

Goujons

500 g	sole fillets (MSC)
½ tsp	salt
100 g	macadamia nuts, ground in a food processor
100 g	breadcrumbs
50 g	white flour
2	eggs
	olive oil for frying

To serve

1 tbsp	lemon juice
1 tbsp	olive oil
1	shallot, finely chopped
150 g	pitted black olives, cut in half
a little	pepper
50 g	macadamia nuts, roasted, coarsely chopped

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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