Brook Trout on Tabbouleh

Tabouleh

1. Put the couscous in a bowl and pour the hot vegetable stock over it, soak it and let it cool down. Chop the parsley and mint very finely. works best with the food processor. Add the herbs to the couscous.
2. Mix the olive oil and lemon juice and rub the clove of garlic into them. Mix well again and pour over the couscous with the herbs, mix well and let it steep for at least an hour.
3. In the meantime, quarter, core and drain the tomato and cut into fine cubes. Peel the peppers with the peeler, remove the seeds and also finely dice. Cut the spring onions into thin rings. Peel the cucumber and also finely dice it.
4. Just before serving, add the finely diced vegetables to the couscous, stir well and season well with salt and pepper.

Brook trout

1. Fillet the ready-to-cook brook trout or have it done by the fishmonger. Press the garlic cloves on with the back of the knife. In a pan, heat some butter (medium heat), add the pressed garlic and the sprig of thyme.
2. Roll the char fillets skin side in a little flour and then place skin side in the pan and fry until crispy. At the beginning, press the fish a little against the pan with the spatula so that it does not bulge. Fry the fish from the skin side only, baste the meat side from time to time with a spoon of the clarified butter.
3. Finally, salt the char with a nice salt on the meat side.

finish

1. Arrange the salad and add the char fillets – with the skin side up, of course, because you want it to stay crispy.