Sauce ingredients:

2 oz semi-dried tomatoes, soaked in hot water
1 tbsp. pine nuts
2 tbsp. Galilee’s Delicacy Silan
1 cup cooking cream
Salt and pepper, to taste

Candied nuts ingredients:

½ cup sugar
2 tbsp. Galilee’s Delicacy Silan
1 cup pecans, peeled

Salad ingredients:

1 bag whole wheat couscous
¼ cup olive oil
Salt and pepper, to taste
3 tbsp. white wine vinegar
1 cucumber, cut into small cubes
2 tomatoes, cut into small cubes
1 yellow or orange pepper, cut into small cubes
Leaves from 2 parsley sprigs, chopped
2 tbsp. scallions, sliced
Leaves from 2 mint sprigs, chopped

Trout ingredients:

4 tbsp. olive oil
6 fillets of white trout
Salt and pepper, to taste

How to prepare:

1.To prepare the sauce, put the semi-dried tomatoes, pine nuts and Galilee’s Delicacy Silan into a food processor with a little of the water that the tomatoes soaked in. Process until the mixture becomes a smooth paste. Transfer to a small pot, add the cream, and bring to a boil. Stir continuously. Season with salt and pepper and set aside.
2.To prepare the nuts, heat sugar in a little bit of water for 3 minutes until it becomes a light caramel. Add the Galilee’s Delicacy Silan and remove the pot from the heat. Use a fork to dip each pecan in the caramel and lay them carefully on a sheet of baking parchment. Repeat with all the pecans.
3.To prepare the salad, transfer the couscous to a bowl and cover with boiling water. Add olive oil and mix well. Season with salt and pepper and place in the refrigerator for 10 minutes.
4.Chop up the candied pecans (leave some whole to be used as garnish). Mix the couscous with the vinegar, vegetables and herbs. Add the chopped pecans and mix. Taste and adjust the flavoring as needed.
5.To prepare the trout, heat olive oil in a large pan and fry the fillets for about 3 minutes on each side, until golden. Season with salt and pepper.
6.Serve the trout with a little sauce and couscous salad on the side. Garnish with the whole pecans. Serve immediately.