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 incredible day today. Today, I will show you a way to make a special dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Cover the wrapped fish with the coarse salt and refrigerate over night. Cut the lemons in half and place cut side down in the brown sugar or maple syrup and refrigerate over night. Garnish with cherry tomatoes and parsley if desired.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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 cook it.

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

Feel free to add other vegetables to this dish. Can also be made vegetarian by omitting the meat. Rice noodle can also be used to make it vegan (also omitting the meat ha ha). Place wild rice and water in a large saucepan over medium-high heat and bring to a boil.

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.

Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Wrap the mussels in tin foil, poke some holes in it and place in the skillet with the wood chips. See more ideas about Recipes, Prosciutto, Prosciutto recipes. This beetroot cured trout is a refreshing & delicious seafood dish to serve on Christmas day. Great as an entrée or part of the main.

So that is going to wrap it up for this exceptional food salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!