Ingredients
18 Total- 4 hake fillets, 175g each piece
- 600 g Country Range Cous Cous
- 1 pint fish stock
- 3 Country Range Star Anise
- 1 Country Range Cinnamon Stick
- 2 tbsp Country Range Olive Oil
- ½ pepper, finely chopped
- 2 dsp Country Range Sultanas or Raisins
- salt and pepper
- For the pickle and vegetables:
- 25 g cucumber, sliced very thinly
- 2 radish, sliced thinly
- 20 g white radish, sliced thinly
- 1 carrot, sliced thinly
- 2 dsp Country Range White Wine Vinegar
- 4 dsp caster sugar
- pinch Country Range Fennel Seed
- pinch sea salt and black pepper
Method
-
1
Step 1
Bring the stock to boil. Place the cous cous into a bowl with the star anise and cinnamon. Pour the stock on to the cous cous and cling film tight. Allow to sit for 4-5 minutes. -
2
Step 2
Remove the cling film and add the sultanas, seasoning, chopped peppers and mix. -
3
Step 3
Add a splash of olive oil to a hot pan and add the fish. Seal until golden brown and turn every 2-3 minutes until the fish is cooked (approx. 7-8 minutes). -
4
Step 4
For the pickles and vegetables, leave the veg to one side. Place all the other ingredients into a pan and bring to the boil. Remove from the heat and add the thinly sliced vegetables. Allow to cool and leave to one side. -
5
Step 5
To serve, place the cous cous into a round cutter in the centre of the plate. Place the fish on top with a squeeze of lemon and arrange the pickled veg on top of the fish. Pour a little yoghurt with chopped mint and finely chopped cucumber around and serve.
Ingredients
18 Total- 4 hake fillets, 175g each piece
- 600 g Country Range Cous Cous
- 1 pint fish stock
- 3 Country Range Star Anise
- 1 Country Range Cinnamon Stick
- 2 tbsp Country Range Olive Oil
- ½ pepper, finely chopped
- 2 dsp Country Range Sultanas or Raisins
- salt and pepper
- For the pickle and vegetables:
- 25 g cucumber, sliced very thinly
- 2 radish, sliced thinly
- 20 g white radish, sliced thinly
- 1 carrot, sliced thinly
- 2 dsp Country Range White Wine Vinegar
- 4 dsp caster sugar
- pinch Country Range Fennel Seed
- pinch sea salt and black pepper
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