Hey everyone, it is Brad, welcome to our recipe site. 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. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. See great recipes for Garlic basil pasta with cured egg yolk too!.
Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. 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:
- Make ready 2 fresh, skin-on trout
- Make ready 2 leeks
- Make ready 2 cups couscous
- Get 1 red bell pepper
- Take 2 cups chicken stock
- Take s&p
- Get coarse sea salt
- Take 2 whole lemons
- Take 1 lb asparagus
- Take 1/2 cup maple syrup or brown sugar
You can slice cured trout fillet as in the picture below or as you desire. Just remember that after slicing it is best to eat it soon. Sliced cured trout loses its flavour relatively quickly. A simple cure is a mixture of sugar and salt which is rubbed into fish in order to draw out moisture and preserve it by killing any bacteria present.
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.
Cured trout is readily available in the supermarkets, but it is much cheaper to do it at home and lasts for a long time in the fridge. In a food processor, combine salt, sugar and dill. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. blue-cheese stuffed pork and bacon roast with sweet parsnip chips. mains. bourbon marmalade and ginger glazed ham.. campari and dill-cured salmon with lavosh and caviar. mains. caramelised onion and olive pasta. . prosciutto-wrapped chicken with herbed sour cream and crispy potatoes. Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill.
So that’s going to wrap it up with this special food salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
