Ingredients:
Vaj
Egg yolk
Lemon
Orange
Vegetable juice
Parsley greens
Salt
Bors
Olive oil
Thyme
Preparation:
Pour twice the amount of hot vegetable stock over the couscous. Add salt, cover and leave to stand for 15 minutes. Season the fish with salt and pepper and brush with olive oil. Heat a frying pan until smoking and place the fish in it, skin side down. Press with your fingertips for 10 seconds to brown the skin evenly on all sides. Do not move it! When the skin is sufficiently browned, turn the fish over with a firm movement. Brown the butter in the pan, throw in a sprig of fresh thyme, a clove of lemon and drizzle the browned butter over the fish for 1-2 minutes. Leave to rest for a few minutes. When the couscous grains have absorbed all the liquid, stir with a fork and toss in the freshly chopped parsley greens and freshly squeezed orange juice. Melt the butter and set aside to cool a little. Add a spoonful of cold water to the egg yolks and whisk until frothy. In a small saucepan, heat the water to a simmer, then place the yolks in the pan so that the bottom of the pan is not in the water. Whisk continuously for 3 minutes. Remove from the steam and while whisking continuously, gradually, very slowly, add the melted butter. Once the melted butter has been added and you have a smooth, coating-like sauce, season to taste with salt and pepper and squeeze in the lemon juice. All you have to do is serve the dish.#
