|See part 1|
or hold together. Reserve 1 1/2tbsp. Pour the rest into a small saucepan and bring to the boil. Remove from the heat, stir in the arrowroot slurry, return to the heat and bring to a boil to thicken and clear, about 30 seconds.
To serve, make a mound of couscous on each plate and place a smoked fillet on top. Arrange the raw vegetable garnish (reserving the mint) around the plate. Ladle the vinaigrette atop the sea bass and garnish it with slivers of mint.
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Converted by MM_Buster v2.0l.
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