recipes
Fillets of cherna on prawn and sun-dried couscous with tomato and dill dressing
2012-11-20
Ingredients
- 2 thick cerna fillets (Seabreeze)
- 6 king prawns
- ½ cup lobster bisque
- 3 tbsp olive oil (Borges)
- ½ onion
- 3 cloves garlic
- 2 tortilla wraps
- 200g cous-cous
- 10 sun-dried tomatoes (Camel brand)
- ½ cup fried garlic oil (Borges)
- 1 tsp chopped fresh dill
- Bunch fresh spinach leaves
- 1 clove garlic
- 1 tbsp butter
Method
Chop 3 cloves garlic, ½ onion, king prawns and fry in little oil, add the lobster bisque and bring to the boil. Toss the cous-cous in olive oil add thehot lobster bique and cover to cook slowly. Grill the tortillas from both sides put the couc-cous in the middle and fold thitly. Blend well the sundried tomatoes garlic oil and dill and allow to rest in the fridge, adjust with some pepper to your dressing tastes. Pan fry the grouper in olive oil and butter season well and finish in a pre heated oven at 180`c. Fry the spinach lightly in some chopped garlic and salted butter and serve.
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