Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. It is one of my favorites food recipes. For mine, I’m gonna 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 popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something which I have loved my whole life. They’re nice and they look wonderful.

Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or. This is a fast , simple and effective way to cure your salmon/trout roe for fishing. Everyone has there own secret recipe.

To begin with this recipe, we have to 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 fresh, skin-on trout
2. Get leeks
3. Get couscous
4. Get red bell pepper
5. Prepare chicken stock
6. Prepare s&p
7. Get coarse sea salt
8. Take whole lemons
9. Take asparagus
10. Prepare maple syrup or brown sugar

Place the trout fillets, skin side down on a tray covered with saran wrap. Sprinkle the salt and sugar mixture, distribute the dill sprigs. Aromatic Moroccan Roast Chicken with Apricot Couscous Stuffing. Mexican Style Couscous Salad Tortilla Wraps with Zesty Avocado Dip.

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.

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So that is going to wrap this up for this special food salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more 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!