Caramelized Organic Salmon on Tomato Couscous with Mint Yogurt and Stuffed Zucchini Flower

Cut salmon fillet into 4 even tranches and roll in the mixture of sugar, garam marsala and curry. Finely chop the shallot with the garlic clove and sauté half of it in olive oil until light.

Add the couscous and sauté lightly without turning color. Add bay spice and extinguish with wine. Reduce and pour in poultry stock. Let it boil once and swell next to the kitchen stove with the lid closed in about 5 min. Cut zucchini without flower into small cubes.

Blanch beef tomatoes in hot water and rinse with ice cold water. Skin, quarter, remove the core and cut the tomato flesh into small cubes as well.

Sauté the other half of the shallot-garlic mixture in olive oil until translucent. Add zucchini cubes and sauté until soft.

Add chopped thyme, rosemary and dried tomatoes. Season with salt and pepper and then fold in the puree flakes. This will bind the water of the quantity.

Quantity into a piping bag form and now carefully press into the zucchini flowers. Previously remove the pistil thereby the flower should still remain on the zucchini! Slightly turn the flower in at the top and score the zucchini once at the bottom and season the cut surface lightly with salt (shortens the cooking time when frying) For the tempura batter, stir flour with wine, a little bit of water and salt / pepper to a thick batter. Season salmon fillets with salt and fry in hot olive oil from a

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