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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture. Lay the fish in a greased shallow baking dish. Mix the remaining oil with the almonds and spoon over the fish.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something that I’ve loved my entire life.

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

The ingredients needed to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:
  1. Prepare 2 fresh, skin-on trout
  2. Make ready 2 leeks
  3. Take 2 cups couscous
  4. Take 1 red bell pepper
  5. Take 2 cups chicken stock
  6. Get s&p
  7. Take coarse sea salt
  8. Prepare 2 whole lemons
  9. Take 1 lb asparagus
  10. Make ready 1/2 cup maple syrup or brown sugar

Since curing fish requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. Stuff the peppers with the filling and drizzle the tops with olive oil. Adjust the seasoning with salt and pepper, to taste. Remove the peppers from the oven and arrange on serving plates.

Instructions 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.

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