Text read by Mary Peters


2 salmon fillets
250 g carrots
1 bunch spring onions
1 tbsp oil
Salt and pepper, freshly ground
150 g couscous
½ tsp cinnamon powder
1 tsp curry powder, hot
200 ml vegetable stock, approx., hot
1 organic lemon(s)
some parsley, flat


To make the pancake batter, whisk together the flour, milk, eggs, and salt. Now add pizza seasoning or oregano according to taste and whisk again.

Next, chop the remaining ingredients. Dice the peppers and salami, quarter or eighth the tomatoes (depending on size) and cut some cheese from the cheese block. Now add all the ingredients, except the cheese, to the batter and stir in.

Heat the pan with oil. Pour in enough batter for one pancake and distribute the ingredients evenly. Now place a few slices of cheese on the pancake. Once the pancake has firmed up a bit and browned to your liking on the bottom, flip it over and bake the other side with the cheese and brown to your liking.

Clean and peel the carrots and cut them diagonally into 1/2 cm thick slices. Clean the spring onions and cut them diagonally into 1/2 cm thick rings.

Heat the oil in a non-stick pan and fry the carrots and onion rings for about 3 minutes, season with salt and pepper. Mix the couscous with the cinnamon and curry and add to the pan. Stir in the stock, cover and leave to swell over a very low heat for 5 minutes, adding more stock if necessary, so that the couscous is not too dry.

Finely grate 1 tsp lemon zest and chop the parsley. Salt and pepper the salmon all over and sprinkle with the parsley and lemon zest.

Loosen the couscous with a fork and spread it in the middle of each of 2 sheets of baking paper. Place the salmon on top. Halve the lemon, slice it and place it on top of the salmon. Fold the baking paper over the salmon like candy and twist the ends tightly.

Bake the parcels on the rack in a preheated oven at 200 degrees on the 2nd rack from the bottom for 15 minutes. Place the packets on plates and only open them at the table so that you can enjoy the aroma!

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