Fish Fillets on Harissa Sauce with Lemongrass Couscous

For the harissa sauce, heat the olive oil with thyme, rosemary and garlic, add the peporoni and tomato quarters, season with cayenne, salt, pepper, steam until soft and cool. Cut the peporoni and tomato quarters into small cubes. Stir olive oil with Aceto balsamico, juice of one lemon, garlic and harissa, add vegetable cubes and basil, season with cayenne, salt, pepper and let it simmer for about one hour. Let the whole thing bubble up briefly.

For the red wine butter, bring the jus to a boil with red wine and fish stock, reduce by half. Mix with cold butter and juice of one lemon. Bring to the boil again briefly.

Season the fish fillets and roast them on the broiler. Arrange on harissa bed and drizzle with red wine butter.

Serve with: lemongrass couscous Peel off about half of the lemongrass and cut into narrow rings.

Sauté with butter. Add couscous, steam briefly. Extinguish with white wine, add vegetable stock and juice of one lemon.

Season and stir to reduce the liquid.

Our tip: Use your favorite red wine for cooking!

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