Makes 6 servings
2 small beets, peeled and cut into small cubes
1 bag couscous
1/4 cup olive oil
1 celery stalk, sliced
Juice of 1 lemon
1 tsp balsamic vinegar
2 tsp Kinneret Farm silan
Salt and pepper
1 package (about 200 g) baby leaves or microgreens or regular baby leaves
6 skinless trout fillets
1/2 kg fresh spinach leaves
Salt and pepper
5 tbsp olive oil
1 cup white wine
1/4 cup Kinneret Farm silan
- Salad– Fill a medium pot with about 1/2 liter of water. Add the beet cubes and cook until they are completely soft. Drain, but keep the hot water.
- Put the couscous into a bowl with a little salt and pour the waiting hot water in to cover it. Let it sit for about 5 minutes until the couscous is expanded and pink.
- While waiting, heat about 1 tbsp of the olive oil in a small pan and fry the celery for about 2 minutes, until golden-brown. Transfer the remaining olive oil to a bowl and add the lemon juice, silan, and balsamic vinegar, and mix well. Season according to preference with salt and pepper.
- Trout– Lay out each fillet so that the gray sides are facing up. Cover them with spinach leaves and roll each fillet around the leaves. Tie them shut with string or pierce a toothpick through the width of the roll. Season with salt and pepper.
- Heat the olive oil in a large pan and fry the rolls for about 2 minutes on each side. Remove them from the pan and set aside. Add the wine to the pan and bring to a boil. Return the fish rolls and continue cooking for another 2 minutes. Add the silan and mix.
- Serve– Mix the couscous, beets, celery and baby leaves in a serving bowl. Add the dressing and toss well. Serve the fish warm with its sauce, alongside the pink couscous salad.