Salmon fish fingers with spring pods & mayonnaise

1. Tip the couscous into a bowl and pour over boiling water just to the level of couscous. Leave to swell for 5 minutes, then fork through and spread out on a plate and leave to cool. Mix with the spices and parsley. 2. Beat the whole egg lightly and tip onto a dinner plate. 3. Season the salmon fillets, coat in flour, then coat in the beaten egg and then finally encrust with the spiced couscous mixture - patting on extra where necessary. 4. Wrap in cling film and chill until required. 5. Fry the crusted salmon gently in olive oil for about 2 minutes on each side. It will rest happily unsliced until you have cooked the vegetables. 6. Meanwhile blanch the mangetout in salted water for 1 minute. 7. Slice the salmon into fingers . 8. Serve with the veg and mayonnaise