Salmon with saffron cous-cous crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 whole(s) salmon fillet boned and skinned |
5 ounce(s) medium cous-cous |
7 ounce(s) dry white wine (200 ml) |
1 eggs beaten |
3 pinch(s) saffron stamens |
Directions:
1. preheat oven to 375F/190C
2. heat white wine to simmer, add saffron, salt and pepper
3. pour wine over cous-cous in a bowl and allow wine to be absorbed
4. cut through with knife to fluff
5. rub salt and pepper into salmon fillets, dip in beaten egg, cover with cous-cous
6. place on baking tray in the oven, cook for 15-20 minutes
7. serve on a pool of Tomato and Olive Vinagrette (qv)
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