, , , , , , , , , , , ,

Selling well and getting great feed back this week, is a dish that describes couscous and contains no couscous. (I am sure trading standards would love this?)

Swordfish with cauliflower and pomegranate couscous, served with pineapple salsa


Created by Arron, our Sous Chef.

For the couscous (you won’t need any couscous)

  • 1 Cauliflower
  • 1 Lemon (juice of)
  • 1 Pomegranate (seeds of)
  • Chives (bunch of, about a pencil thickness)
  • 1 Apple

Shave the raw cauliflower head to make the “couscous”. Crush the apple to a pulp and mix with the cauliflower add chopped chives, pomegranate and lemon juice.

For the pineapple salsa

Pineapple chopped into 5mm cubes, with (to taste) chili pepper, chives, coriander, red onion.

The Fish  (This is the only cooking bit)

In a hot heavy based pan, sear both sides (1 minute per side ) then into the oven for around 4 minutes (ish)

Decorate the plate with fresh raspberry coulis

Eating highly recommended, but if you can’t be bothered to, then book Nottingham’s best tables soon.