Dorade Royal with French Espalette Chili on Pine Couscous and Rose Vinegar Glace

Scale, gut and fillet the giltheads. Put the dry couscous in a sieve and pour cold water over it. Repeat this process until the couscous has absorbed enough moisture and no longer has a hard bite. In the meantime, season the dorade fillets with salt, pepper and the ground chili.

Mottle on the skin side, i.e. dust with flour. Fry in a frying pan on the skin side only until it is appetizingly brown. Place in a frying pan coated with olive oil with the skin side up against each other and cool. Spread the butter evenly on top in small flakes, set aside.

Heat the olive oil in the frying pan, add the couscous, currants and pine nuts with it. Slowly heat together and season on the spot with salt. When the couscous is hot, add the spices and mix well. Put the lid on and keep it hot.

Put the dorades in the frying pan in the heated stove at 230 °C top heat on the top shelf and when the butter has melted, baste with it. In the meantime, boil the white balsamic vinegar and rose water to about half and then mix with the cold butter. Then arrange the couscous hot on the plate as a flat base, place the fillets on it, pour the vinegar glaze around it and decorate with rose petals.

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