for 4 people

Rhubarb

2 dl	water
50 g	sugar
2 sprig	tarragon
10	black peppercorns
¼ tsp	salt
250 g	rhubarb, cut into pieces approx. 3 cm wide

Couscous

200 g	Pearl couscous
	salted water, boiling

Dressing

1 bunch	wild garlic (approx. 20 g), roughly chopped
1 bunch	flat-leaf parsley, leaves torn off
4 sprig	tarragon, leaves torn off
200 g	crème fraîche
½ tsp	salt
a little	pepper

Salmon

500 g	salmon fillets, cut into 4 pieces
2 tbsp	mild mustard
½ tsp	salt
1 tbsp	olive oil

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.

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