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Couscous crusted salmon with spiced cabbage and cumin creme fraiche

message posted 06-Nov-06 17:55:31
Serves 4

2 tsp cumin seeds
100ml creme fraiche
1 savoy cabbage
100 gr couscous
4 salmon fillets
3 tbsp olive oil
4 tbsp dbl cream

Toast half the cumin seeds until aromatic, leave to cool, then stir into creme fraiche, chill.
Remove leaves from cabbbage, cut out stalk.
Blanche leaves, pat dry and julienne.
Evenly coat salmon fillets in cous cous.
Pan fry salmon fillets until salmon is just tender and couscous lightly golden.
Bring cream to simmer with remaining cumin seeds, add cabbage and slightly reduce.

Arrange cabbage on plate, salmon ontop, topped with a quenelle of creme fraiche

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