Salmon, cauliflower and pepper pan with kritharaki

Ingredients for 2 servings:

• some olive oil
• 200 g pollack fillet(s) (Alaska pollock fillet)
• 1 garlic clove(s)
• 1 bunch of spring onions
• 2 red bell peppers
• 200 g cauliflower
• 200 g Kritharaki (rice-shaped noodles) or couscous
• 250 ml vegetable stock
• 250 ml crème fraîche or cremefine for cooking – light
• 5 dashes lemon juice
• 1 handful of chives
• ½ handful of parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Heat a little olive oil in a high-fat pan. Dice the salmon fillets and fry briefly, then set aside. Do not drain the oil. Dice the bell peppers and finely chop the cauliflower. Chop the onions and mince the garlic. Add these ingredients to the pan and fry for about 5 minutes. First add the vegetable stock and then the crème fraîche (or creme fine), stir. Add the kritharaki and simmer with the lid on for about 7-8 minutes over low heat (1/3 of maximum heat). Then add the diced salmon and 5 drops of lemon juice. Mix in the spices and bring to a boil over high heat for one minute. Serve with salad.