Salmon with Saffron Couscous Crust

Preheat the oven to 190 degrees.

Put the couscous in a large enough bowl. Bring the wine to a simmer and add the saffron together with a little salt and pepper. Pour the hot wine with the spices over the couscous. Let the couscous stand until it has completely absorbed the liquid. Then run a kitchen knife through it diagonally to loosen the couscous.

Then season the salmon fillets in turn with salt and pepper, pass them through the beaten egg and then place them on the couscous.

Press the couscous evenly all around with your hands (as you would when breading with breadcrumbs). Place the couscous-coated fish on the baking sheet. Cover with plastic wrap as desired and refrigerate until ready to cook.

To cook, place the fish in the preheated oven for 15-20 min (thick pieces a little longer).

Arrange each unit on a small bit of tomato olive salad dressing (see recipe). Offer the remaining salad dressing separately.

Tip: Always use aromatic spices to enhance your dishes!

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