this months recipes

Salmon with a Garlicky Cous-cous Crust
04 October 2004

Serves 4

4 x 5oz boned & skinned salmon
fillets
5oz Cous-cous
7floz fish or vegetable stock
1tbsp really garlicky rub
1 egg, beaten

First prepare the Cous-cous. Put the cous-cous and the really
garlicky rub into a bowl. Heat up the stock in a saucepan until
simmering and then pour over the cous-cous. Leave it to one side until it has absorbed the liquid. Then fluff up with a fork. Leave to cool.

Next, season each salmon fillet with salt & pepper, and then dip into the beaten egg. Gently coat all sides of the salmon with the cous-cous. It may be easier to spread the cous-cous onto a tray or plate for this. Now place the coated salmon fillets onto a lightly greased baking tray and cover with cling film. Keep refrigerated until ready to cook them. Then pop them into a
preheated oven—Gas 5 / 375oF / 1900C for 15-20 minutes.

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