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Here are the ingridients that are required to serve a remarkably good Sig's trout with couscous and herbs:
- You need 4 tbsp of olive oil.
- You need 2 of large cloves of garlic, crushed.
- Use 125 grams of couscous.
- Use 300 ml of fish stock.
- Take 1 tbsp of chopped coriander.
- Provide 1 tbsp of chopped mint.
- Provide 4 of trout, gutted head removed and boned.
- Take 50 grams of seeds or flaked almonds.
- You need 1 pinch of each salt and cayenne pepper.
- Get of to serve.
- Prepare 8 of lemon wedges or slices.
- You need 1 handful of mint tips.
Ready with the ingridients? Here are the procedures on producing Sig's trout with couscous and herbs:
- Heat 2tablespoon of oil add the chopped onions until soft, then add the crushed garlic.
- Stir in the couscous, add fish stock mint and coriander.
- Bring to boil and take of heat leaving the couscous to soak up the liquid, about 10-15 minutes.
- Season the cleaned trout with salt and pepper, divide the couscous mix evenly between the four trout.
- Mix the remaining oil with the seeds or almonds and toast slightly in a pan set aside.
- Bake the trout in a moderate oven at 200C/400 F in a buttered ovenproof dish for about. 20-25 minutes..
- Garnish with the almonds and griddle pan slightly browned lemons.
Bring a large pot to salted water to a boil. Add the Italian couscous and cook over moderately high heat, stirring occasionally, until tender but still. Israeli couscous, also called pearl couscous, is the star of this salad. Since it's larger than regular couscous, each scoop of salad is chewy and textured. Both regular and Israeli couscous are made from semolina flour — the same flour used to make dry pasta, which means they're essentially a type.
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