Cauliflower Couscous, with Pike-Perch Goulash

A delicious fish recipe for any occasion!

Clean the cauliflower and carefully chop it in the cutter so fine that it looks like coarse couscous in the grain.

Cut walleye into goulash-sized pieces.

In a saucepan, briefly sauté half of the shallots in a tiny bit of butter, add the white wine, bring to a boil, season with salt and pepper. Bring the fish pieces to a boil in the broth, reduce the temperature and simmer for two minutes. Remove the fish, cover with parchment paper and keep warm. Boil the broth.

For the sauce, sauté the remaining shallots in a little butter until colorless and add the tomatoes and garlic. Sprinkle with paprika powder, add half of the fish stock and cook for a few minutes.

Grind the softly cooked peppers, adding enough fish stock to make a slightly liquid sauce. Strain the sauce through a fine sieve, add to the tomatoes and heat again. With a whisk, fold in the cold butter, season with salt, pepper and ground cumin.

Briefly sweat the cauliflower in a frying pan with the butter, extinguish with the clear soup, add the saffron along with the water (so that the typical couscous coloring is created) and gently roll a little – not too long, the cauliflower “couscous seeds” must remain crunchy. Season vigorously with salt and freshly ground pepper.

Warm the pike perch in the sauce (*).

“Couscous” in the m

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