Marinate the fish chunks with the orange, rosemary springs and fresh ground pepper. Wrap the fish with the pancetta and skewer with the sticks. Prepare the couscous according to packet cooking instructions. Press into 2 buttered rings onto a baking tray lines with baking paper. Divide the mussel meat and brie between the 2 moulds and sprinkle with chopped chives. Whisk the eggs and cream together, season with salt and pepper and pour into the quiche moulds. Bake for 15 minutes approximately at 175`c until set and golden. Next whisk the yogurt, capers and sun-dried tomatoes. Grill the fish on four sides, just before serving. Serve with the quiche and Greek yoghurt sauce.
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