- 600g smoked haddock fillets, cut into thin strips
- 6 limes, juiced
- 4 preserved lemons, cut into small pieces
- 1 green chilli, finely chopped
- 4 spring onions, finely chopped
- 100g quinoa
- 100g bulgur wheat
- 100g quick-cook couscous
- pinch of salt
- pinch of black pepper
- 100ml low-fat coconut milk
Place the haddock in a large dish and add half of the lime juice. Add half of the preserved lemons along with the chilli and spring onions. Now add the rest of the lime juice and refridgerate.
Rinse the quinoa thoroughly. Pour the quinoa and bulgur wheat into a pan and cover with water equal to twice their volume. Bring to the boil, then cook, covered, over a gentle heat for 10-15 minutes until all the water is absorbed. Turn off the heat and leave for about 10 minutes for the grains to swell up. The quinoa and bulgur are ready once they have doubled their volume.
Bring 100ml water to the boil with a pinch of salt and add the couscous. Leave to rest and swell up for 5 minutes, then use a fork to break up the grains. Stir the couscous into the quinoa and bulgur wheat and add the remaining preserved lemons. Pour in half the coconut milk and cook in the microwave for 30 seconds.
Remove the haddock from the marinade and drain. Pour over the rest of the coconut milk. Divide the couscous mixture betwen four bowls, allowing no more than 225g per person. Arrange the smoked haddock carpaccio on top and garnish with the chilli and preserved lemons from the marinade. Add salt and black pepper to taste and serve immediately.