donderdag 23 januari 2014

Grilled red tub gurnard (rode Poon) with couscous and saffron

A recipe for 2!
In for a light delicious meal that takes hardly any time to prepare? Ask for a filleted gurnard without the fish bones and skin. Grill the fish on each side (not necessarily on a real grill, a pan is ok), mix white vinegar, soja and oil and marinade the fish.  
skin the tomatoes and remove the seeds, then cut them in pieces. Meanwhile cook the couscous. Drain the couscous and mix it with the saffron, basil and tomatoes. Add the marinade to the couscous. Serve with a bit of basil oil.







-> add a bit of salad





Ingredients:

  • 1 tbsp basil oil
  • 1 tbsp sojasauce
  • 1 tbsp balsamico
  • 2 tbsp white vinegar
  • 2 red tub gurnards
  • 200 g couscous
  • 2 tomatoes
  • 2 tbsp olive oil
  • 2 dreads of saffron
  • 2 tbsp basil



    or try to grill it more refined to make it look warm and professional->


















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