Salt cured, leek wrapped trout, stuffed with couscous pilaf
Salt cured, leek wrapped trout, stuffed with couscous pilaf

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook salt cured, leek wrapped trout, stuffed with couscous pilaf using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:
  1. Take 2 fresh, skin-on trout
  2. Make ready 2 leeks
  3. Take 2 cups couscous
  4. Prepare 1 red bell pepper
  5. Get 2 cups chicken stock
  6. Prepare s&p
  7. Prepare coarse sea salt
  8. Take 2 whole lemons
  9. Make ready 1 lb asparagus
  10. Get 1/2 cup maple syrup or brown sugar
Steps to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:
  1. Cook couscous in chicken stock with brunoise red peppers and set aside
  2. Cut ends off leeks and slice lengthwise up one side. Peel the layers apart and blanch for 2 mins just to soften. Place in ice bath to stop the cooking process
  3. Stuff the trout with the couscous pilaf.
  4. In a lattice weave, wrap the trout with the leeks.
  5. Cover the wrapped fish with the coarse salt and refrigerate over night.
  6. Cut the lemons in half and place cut side down in the brown sugar or maple syrup and refrigerate over night.
  7. Next day brush off excess salt and grill on a bbq for 10-15 mins, or until the leeks start to brown.
  8. At the same time grill the lemons until the sugar starts to caramelize.
  9. Grill your favorite veggies as your side. In this case asparagus.
  10. Once the fish is done, unwrap and squeeze some lemon onto the finished product.

So that’s going to wrap this up for this special food salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!