Baked mullet fillet on bergamot-scented couscous
Ingredients for each foil:
2 medium mullet fillets
4 thin slices of fennel
Spices: 1 star anise. 15 coriander seeds, 4 cardamom seeds, cumin and turmeric powder a tip of a teaspoon
Pepper as needed
Extra virgin olive oil to taste
Aluminum foil
Ingredients for the base:
70/80 g of couscous
Black tea with bergamot or lemon
Cut out some sheets of aluminum foil, place the fennel, mullet and spices on top, sprinkle a freshly ground white pepper and season with a drizzle of oil.
Close the foil as tightly as possible and bring a non-stick pan to temperature.
place the packet on top and let it go to moderate heat until the packet swells, lower the heat and cook for another 5 min.
In the meantime, shell the couscous as indicated on the package by bringing the water indicated to a boil by putting a spoonful of bergamot tea in it. Leave it to infuse for a few minutes and shell the couscous.
Serve by plating the couscous base and placing the mullet fillets on top, removing only the spice seeds.
