Place the semi-dried tomatoes, pine nuts and 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 while stirring. Season with salt and pepper and set aside.

Stir the sugar and half a cup of water in a small pot. Heat on a high flame for three minutes until it becomes a light caramel. Add the 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 paper. Repeat with all the pecans.

Transfer the couscous to a bowl and almost completely cover with boiling water. Add the olive oil and mix well. Season with salt and pepper and place in the refrigerator for 10 minutes.

Chop up the candied pecans (leave some whole for garnish). Mix the couscous with the vinegar, vegetables and herbs. Add the chopped pecans and mix. Taste and adjust the flavoring as needed.

Heat the olive oil in a large pan and fry the fillets for about three minutes on each side, until golden. Season with salt and pepper.

Serve the trout with a little sauce and couscous salad on the side. Garnish with the whole pecans and serve immediately.