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Best Idea to Preparing Yummy Salt cured, leek wrapped trout, stuffed with couscous pilaf

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Salt cured, leek wrapped trout, stuffed with couscous pilaf

We hope you got benefit from reading it, now let's go back to salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. To make salt cured, leek wrapped trout, stuffed with couscous pilaf you need 10 ingredients and 10 steps. Here is how you cook it.

To cook an unforgettable Salt cured, leek wrapped trout, stuffed with couscous pilaf, here are the components required:

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

After preparing the components, next you are ready to cook your 5-star Salt cured, leek wrapped trout, stuffed with couscous pilaf by following the procedures below:

  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..

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. Mix together the salt, sugar and citrus zest and spread half onto a large tray. Place the trout on top and cover with the remaining cure mixture.

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

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step by step to make Salt cured, leek wrapped trout, stuffed with couscous pilaf

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