1. swell couscous in a baking bowl covered with 100 ml boiling hot water for 5 min. Loosen with a fork, lay out level on a tray, stand for 1 hour.
Meanwhile, quarter peppers, clean, roast skin side up on a baking sheet under a heated oven broiler for 5- 6 min until dark. Cover with a wet kitchen towel to cool, then skin. Crush new spice in mortar, stir through with salt, 2 tbsp vinegar and 3 tbsp olive oil and marinate peppers with it.
3. Toast 1 slice of toast until light brown, then coarsely chop.
Finely crush remaining slices of toast in a Moulinette. Boil raisins with remaining vinegar. Coarsely chop almond kernels, roast with nuts in a frying pan without fat until light brown. Finely grind toasted toast with nuts, horseradish, almond kernels, 5 tbsp. olive oil in a blender. Stir in vinegar raisins.
Finely grate zest from 1 lemon. Mix lemon zest, couscous, toast crumbs, paprika and curry powder. Season turbot fillets with salt, turn thinly in flour to the other side, drag through beaten egg and coat with couscous crumbs. Press the breading well until smooth. Rinse and clean arugula. Cut remaining lemon into wedges. Roughly chop mint.
Heat remaining oil in a non-stick frying pan and fry fish fillets over medium heat for 2 1/2-3 min on each side until golden brown. Loosely mix 2/3 of the mint and arugula with the marinated peppers and
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