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Fast Guide to Preparing Appetizing Salt cured, leek wrapped trout, stuffed with couscous pilaf

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Salt cured, leek wrapped trout, stuffed with couscous pilaf

We hope you got benefit from reading it, now let's go back to salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. You can cook salt cured, leek wrapped trout, stuffed with couscous pilaf using 10 ingredients and 10 steps. Here is how you achieve that.

To make an unforgettable Salt cured, leek wrapped trout, stuffed with couscous pilaf, below are the materials needed:

  1. Take 2 of fresh, skin-on trout.
  2. Provide 2 of leeks.
  3. Take 2 cups of couscous.
  4. Use 1 of red bell pepper.
  5. You need 2 cups of chicken stock.
  6. You need of s&p.
  7. You need of coarse sea salt.
  8. Provide 2 of whole lemons.
  9. Use 1 lb of asparagus.
  10. Provide 1/2 cup of maple syrup or brown sugar.

After readying the components, now you are good to prepare your appetizing Salt cured, leek wrapped trout, stuffed with couscous pilaf by following the procedures below:

  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..

Roast Chicken, Kale & Couscous Traybake. Roasted Butternut Squash Stuffed with Roasted Vegetable Couscous & Feta. 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 fungus. Some of my fever things Cured trout and My New Roots' Place the trout fillets, skin side down on a tray covered with saran wrap.

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

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