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

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something that I have loved my entire life.

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.

To get started with this recipe, we must 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 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. Make ready 2 cups couscous
  4. Take 1 red bell pepper
  5. Get 2 cups chicken stock
  6. Get s&p
  7. Take coarse sea salt
  8. Take 2 whole lemons
  9. Make ready 1 lb asparagus
  10. Take 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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