Recipe of Quick Salt cured, leek wrapped trout, stuffed with couscous pilaf

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

This is a fast , simple and effective way to cure your salmon/trout roe for fishing. Everyone has there own secret recipe. I find that the simplest ways are. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

Trying to spice things up a bit, and put a fun twist on a pork tenderloin! Place the trout fillets, skin side down on a tray covered with saran wrap. Sprinkle the salt and sugar mixture, distribute the dill sprigs. The sweet maple syrup and salty prosciutto contrast well with the lemony flavor of the couscous.

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.

Sprinkle the salt and sugar mixture, distribute the dill sprigs. The sweet maple syrup and salty prosciutto contrast well with the lemony flavor of the couscous. Also heated leftover marinade on stove with added dashes of cracked pepper and salt to use as dipping sauce. I probably used more prosciutto than what was called for, but they were very very tasty. Salt cured egg yolks are the savory umami garnish you've been waiting for, and they're incredibly easy to make and so delicious!

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