Hello, I am Joana. Today, I will show you a way to make salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

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

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something which I have loved my whole life. They are fine and they look fantastic.

To get started 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 it.

The ingredients needed to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:

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

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.

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