Salmon Fish Fingers with Asparagus and Peas. #sohealthy

I have rediscovered one of my favourite recipes : Salmon fish fingers.
It’s adulterated from Alastair Hendy and his book ‘Cooking For Friends.’
All you do is cook the couscous and use it as a crust on the salmon.
Accessorize with vegetables and herbs.
Done !

You need for 4 fashionista and 32 models:
6 Salmon fillets
100g couscous
2 to 3 crushed garlic
Zest of a lemon
1 teasp each of cumin, coriander, ginger and paprika.
2 eggs beaten lightly
A sprinkling of flour for dusting.
Herbs such as chives and mint
1 tabs of olive oil for frying
1 tabs of unsalted butter

For the mustard and mint buttered vegetables:
2 bunches of asparagus tips
4 baby zucchini
Lots of spring peas (including snow peas, sugar snap peas, or shelled peas) or green beans
5 tablespoons unsalted butter
tablespoon whole-grain mustard
Chopped fresh mint and chives, to serve

•    Slip into Celine sweater and slouchy pants.
•    Pull on acne sneakers.
•    Pour a big fat wine . Inhale.
•    Ask George Clooney to cook the couscous.
•    Then spread ( the couscous, not George Clooney) on a baking tray and pop it in the oven for a couple of minutes to dry it out so it’s like bread crumbs.
•    When it’s nice and dry and maybe a bit crispy you can pull it out.
•    Mix the garlic, lemon zest, spices and a bit of salt and pepper.
•    Toss it all through the couscous.
•    Now time to coat the salmon. Think Burberry coat.
•    Get out 3 different bowls and dip the fish fillets in the flour, then the egg, then in the couscous so it sticks to it.
•    You can even pat on a bit extra couscous if you like, getting your fingers into it.
•    Now pop the fillets on a plate and into the fridge for a chill out session for about 5 mins or so.
•    Pour another drink.
•    Now is the time to boil the water and then blanche the green vegetables and put aside.
•    Heat the butter and oil in a pan and cook the fish until it’s as gorgeous and tanned as George in Como. And cooked to your perfection.
NB: It should take about 2 minutes on each side. That’s George and the fish.
•    Drain on paper so it’s not too oily.
•    Heat the butter and mustard in a frypan or wok.
•    Add the drained vegetables and toss well.
•    Heat through for 30 seconds to 1 minute, then toss in the mint and chives.
•    Slice up each salmon fillet lengthwise to make 2 chic little fingers.
•    Place 2 pieces of salmon on each plate and pile on the buttered and delightful vegetables.
•    Accessorise with more herbs and chives and serve.  #yum.