Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something that I’ve loved my entire life. They’re nice and they look wonderful.
Couscous Pilaf recipe: Try this Shrimp-Scallop Stew with Couscous Pilaf recipe, or contribute your own. Using white and light green parts only, slice leeks in half Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water.
To get started with this particular 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 cook that.
The ingredients needed to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:
- Prepare 2 fresh, skin-on trout
- Prepare 2 leeks
- Prepare 2 cups couscous
- Take 1 red bell pepper
- Take 2 cups chicken stock
- Get s&p
- Prepare coarse sea salt
- Prepare 2 whole lemons
- Get 1 lb asparagus
- Take 1/2 cup maple syrup or brown sugar
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 couscous pilaf is so simple to make. It's the perfect side dish or picnic treat that the whole family will love.
Steps to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:
- Cook couscous in chicken stock with brunoise red peppers and set aside
- 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
- Stuff the trout with the couscous pilaf.
- In a lattice weave, wrap the trout with the leeks.
- 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.
- Next day brush off excess salt and grill on a bbq for 10-15 mins, or until the leeks start to brown.
- At the same time grill the lemons until the sugar starts to caramelize.
- Grill your favorite veggies as your side. In this case asparagus.
- Once the fish is done, unwrap and squeeze some lemon onto the finished product.
Top tip for making Couscous pilaf. This dish works really well as a side dish for some Moroccan-spiced lamb or chicken. Add the freekeh to the leeks along with the wine, stock and thyme and bring to a simmer. Switch off the heat and let the contents of the pan stand while you prepare the feta and pine nuts. Poached eggs massena. spices, salt, and thicke ne rs. the p o rtio n size o f a recipe.
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