Heat the vegetable soup, season heartily and pour over the couscous. The couscous must soak in it for at least 20 minutes until it has completely absorbed the liquid.
Cut the zucchini, melanzani, bell bell pepper and shallots into small cubes and sauté briefly in butter. Add the couscous, stir in thoroughly, season and keep warm.
For the sauce, finely dice the apple and shallot and sauté in the butter until translucent. Now add the curry powder and sweat lightly. Add the finely chopped banana and the grated coconut and fill up with the clear soup and the whipped cream. Simmer for 10 minutes. Then pass the sauce through a fine sieve, season and whisk with a hand blender.
Season the peeled gambas and the fish pieces and roast them in olive oil for 2 min each side.
Heat the olive oil and briefly fry the cherry tomatoes in it together with a sprig of rosemary and a clove of garlic. Remove the tomatoes from the fat, place on kitchen roll and season.
Serve: Arrange the couscous in the center of the plate, place the prawns on top and surround each with three pieces of fish and tomatoes. Pour the sauce and garnish the plate with herbs.
Cooks: This dish was prepared by Franziska Maderecker and Peter Schmitt at Liedberger Landgasthaus in Korschenbroich-Liedberg.
Address: Liedberger Landgasthaus Landstr. 19
Our tip: As an alternative to fresh herbs
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