A beautiful Friday to all of you!
Well, do you have to work today or are you enjoying some free time? Here, in Baden-Wuerttemberg that is, was a holiday yesterday (Corpus Christi), so many have taken the Friday as a bridge day, to extend the weekend.
Are you among the lucky ones who are already in the middle of the weekend, or you are still at work?
I for one was indeed the last two weeks off 🙂 This was convenient because we had a visit from my relatives from Italy. It is again good to see loved ones, even if it was a bit unusual, because usually we are the visitors. Of course we showed them on this occasion, which is available here for culinary specialties. As my relatives are from Sicily, it is there more common to eat fish instead of meat, because the former, there are fresh every morning to buy the harbor. Well, here in Swabia is of course more meat on the menu, which was not bad but for them – On the contrary 😉
Nevertheless, fish unfortunately is something I cook rarely, even though I'm a big seafood fan.
Well, I guess it's time to come clean: I am an amateur when it comes to cooking fish.
And I call myself a food blogger?
Well, it must still be goals that you want to achieve, right? 😉 The chapter fish is my next big goal. Although I can cook one or the other with fish, but I still have a lot to learn and that is taken next in attack.
Today, however, due to Friday as “fish day”I want to introduce a fish dish that has been around several times and even gave us the opportunity to impress guests. The preparation is very simple and the presentation is just great.
May I introduce:
Ingredients: (For 2 servings)
- 2 Salmon fillet, approx. 200g each
- 200g carrots
- 100g zucchini (courgettes)
- 1 bundle of scallions
- 1 tbs. olive oil
- 160g couscous
- 1 tbs. cinnamon
- 1 TL curry
- 1 pinch cumin
- 200ml hot vegetable stock ( about 100ml spare)
- 1 Bio-Lemon
- some flat leaf parsley
- Salt and pepper
- baking parchment
- Clean carrots, peel, also clean scallions and cut both in 0.5mm thick slices. Clean, wash and dice the zucchini finely.
- Heat the oil in a nonstick pan, add the vegetables, sauté about 4 minutes, then add salt and pepper.
- Mix cinnamon, curry and cumin with the couscous and add everything into the pan.
- Stir in the vegetable broth and let it swell covered at low heat for about 5 minutes. If the couscous is too dry, add a bit more vegetable broth.
- Season the salmon fillets on all sides with salt and pepper to taste. Grate the lemon skin, finely chop the parsley and sprinkle the salmon fillets with it.
- Place two sheets of baking paper on the work surface, loosen the couscous with a fork and spread it in the middle of the two pieces of baking paper.
- Put a salmon fillet on both couscous servings, cut the lemon into slices and spread them on the salmon.
- Now, fold the baking paper up, like a candy, turn around the ends and bind them with yarn.
- Place the sachets on a baking rack and bake in preheated oven at 200 °C (top and bottom heat) Bake on the second shelf from the bottom for 20 minutes.
- The parcels set after the baking time on plate, open only at the table and enjoy 🙂
If you abide by the baking time and the precise temperature, your salmon should be perfectly cooked. For me this has worked always great, so far – despite my mentioned lack of experience with fish.
What's your knowledge, when it comes to fish? Are you total professionals, smiling weakly, when reading about my “skills” ? Or is the topic fish for you to date a book with seven seals?
I'm looking forward your answers or maybe even tips and wish you a nice weekend!