How To Make Fish Couscous

Hi there, I'm Matt Kemp from the Underground Cookery School, we do corporate team building and I'm going to show you a number of couscous recipes today. Hi. Today, I'm going to show you how to make a Fish Couscous.

Well, the first step of the process is actually making the couscous which is actually simple if you stick to these measures, you will always be okay. I've got two hundred and fifty grams (250g) of couscous. Now I'm trying to keep it in a regular bowl rather than stay on the steal because you will not want the couscous to inherit that flavor.

I've got some stock here but you can use water or you can use stock cube. I've actually just got some on the boiler here, so I'm just going to take that off and I'm going to measure up four hundred milliliters (400ml), so I've already got three hundred (300) in this pan so I'm just going to add an extra one hundred (100) making it up to four (4). You can see the steam coming off of that so you know that it's hot, we've heated it because it does have to be hot.

I'm just going to add just a few cubes of butter, a dash of olive oil and a little pinch of salt, and believe it or not, this is pretty much all that's required I'm just going to mix those ingredients in. It's best if you can to make sure they've evenly combined so the butter cubes that I toughed should be melted into that stock and all you have to do to cook couscous, is now with that stock, is add it to the couscous which I'm going to do now, like that, and as you can see, the couscous is now completely submerged in the stock. Now, we're just going to leave it there for ten minutes (10min); ten minutes (10min) is all it will take and that will be beautifully cooked.

Now I'm going to show you how to cook the salmon which is going to be obviously one of the main components of the fish couscous. Over here, I've got a pan and I'm going to turn the temperature up to as high as it will go. I've got some olive oil here which I'm going to use as garnish at the very end but I'm actually going to cook with vegetable oil and whenever you pan fry fish, always use vegetable oil, don't use olive oil and the reason is olive oil burns at a very low temperature and if it burns too low, all that's going to happen is the oil is going to burn and then you'll be able to taste the flavor of the burnt oil in the fish, whereas with the vegetable oil, you can always use something like grape seed oil or sunflower, corn oil, any of those sorts of things will work really nicely, but the first trick is to evenly glaze the bottom of the pan, you don't want too much, but at the same time you don't want too little and I'm just going to keep that going for maybe another ten seconds (10sec) and what I've got here is just a lovely fillet of fresh salmon which I'm going to add a little bit of seasoning to not much, just a pinch of salt and pepper on both sides, and then in that time, just allow that oil to come up to the temperature that I want, right.

I'm happy with that so I'm going to lay the fish in the pan. When you put anything into a pan, always put it away from you like that. I like to give it a little old shake just to check to see that the proteins aren't going to stick to the bottom of the pan, you just keep it moving, and the amazing thing about cooking fish or pan frying it is how little time it takes, now a fillet of this size which is about hundred and seventy five (175), hundred and eighty grams (180g), maybe a touch more of this is going to take about a minute and a half both sides and it really is as simple as almost when half the size of the salmon has been cooked, you can flip it over and were almost at that point so I'm just going to use my spatula.

As I said before, this cooking away from you or pushing it away from you. Keep that pan moving, at this point I'm now going to turn the temperature down because I don't need it quite so hot, and that's just going to carry on cooking. Now we've had just about thirty