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

Stuffed leek with ground meat and mushrooms - healthy low carb recipe for dinner! Music by Kevin MacLeod #leek #mushrooms #meat #lowcarb #dinner. This is all stuff found in your own pantry. This is a fast , simple and effective way to cure your salmon/trout roe for fishing.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Prepare 2 fresh, skin-on trout
2. Prepare 2 leeks
3. Prepare 2 cups couscous
4. Take 1 red bell pepper
5. Get 2 cups chicken stock
6. Make ready s&p
7. Prepare coarse sea salt
8. Make ready 2 whole lemons
9. Make ready 1 lb asparagus
10. Get 1/2 cup maple syrup or brown sugar

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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.

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. Kosher salt and freshly ground black pepper.

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