Roasted haddock filet with espelette pepper, israeli couscous, apple and tarragon

Preparation time: 30 min

Preheat your four at 400 °F

• Preparation

  Finely mince the red onion Slice the grapes in half Chop the tarragon, zest the lemons and extract the juice Bring the stock to a boil Cut and core the apple and cut the apple in matchsticks (julienne) add a little lemon juice to avoid browning Chop some cilantro

• Roasted haddock

  In a baking tray, drizzle a little bit of olive oil and place the haddock fillets around making sure they are evenly placed Place a little knob of butter and some chopped garlic on each of them Roast in the oven for 8 to 9 minutes. Sprinkle with Espelette Pepper when you pull it out of the oven

• Couscous

  In your pot of boiling chicken stock, add the couscous and cook for 8 to 10 minutes until it becomes tender. Drain the excess liquid and cool to room temperature before continuing. When you are ready to serve, mix in the grapes, tarragon, lemon zest and apple julienne.

• Salad dressing
  In a bowl, add all the ingredients and whisk until smooth and add to the couscous salad right before serving.
• Service
  In the middle of the plate, place a round shape cookie cutter and press in some of the couscous salad. Lift the cookie cutter and place the fish on top.Top with the chopped cilantro and a few apple matchsticks. Drizzle a little bit of olive oil on the plate and serve immediately