Simple Way to Make Award-winning Salt cured, leek wrapped trout, stuffed with couscous pilaf

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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 cook it.

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

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

Place the trout onto that mixture. Donna Hay kitchen tools, homewares, books and baking mixes. Semi Boneless large trout (marinated with olive oil and lemon juice) stuffed with onions, red and green pepper, garlic, pine nuts; Char-grilled and served with rice pilaf - Salt cured, leek wrapped trout, stuffed with couscous pilaf - Rainbow Trout Teriyaki - Brad's whiskey teryaki poached trout - Bacon Mushroom Goat Cheese Stuffed Trout - Baked trout with lemon, herbs and almonds - Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens - Potato, smoked trout and leek croquettes - Polenta, asparagus, fontina, and prosciutto. Middle Eastern/Other - Couscous with garlic, tomatoes, golden raisins and parsley or plain with lemon butter - Saffron couscous (can stuff in bell peppers) - Pearl couscous with peas and mint - Tabbouleh Prosciutto-Wrapped Stuffed Dates with Pistachios and Balsamic Vinegar.

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.

Semi Boneless large trout (marinated with olive oil and lemon juice) stuffed with onions, red and green pepper, garlic, pine nuts; Char-grilled and served with rice pilaf - Salt cured, leek wrapped trout, stuffed with couscous pilaf - Rainbow Trout Teriyaki - Brad's whiskey teryaki poached trout - Bacon Mushroom Goat Cheese Stuffed Trout - Baked trout with lemon, herbs and almonds - Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens - Potato, smoked trout and leek croquettes - Polenta, asparagus, fontina, and prosciutto. Middle Eastern/Other - Couscous with garlic, tomatoes, golden raisins and parsley or plain with lemon butter - Saffron couscous (can stuff in bell peppers) - Pearl couscous with peas and mint - Tabbouleh Prosciutto-Wrapped Stuffed Dates with Pistachios and Balsamic Vinegar. Basmati Rice Pilaf with Currants and Toasted Almonds Basmati Rice Pilaf with Peas, Scallions, and Lemon. Clams with Pearl Couscous, Chorizo, and Leeks Spanish Shellfish Stew Spanish Shellfish Stew with Lobster. beetroot-cured ocean trout. mains. black sesame roasted pork with miso caramel. mains. blue-cheese stuffed pork and bacon roast with sweet parsnip chips. mains. bourbon marmalade and ginger glazed ham. mains.. prosciutto-wrapped chicken with herbed sour cream and crispy potatoes. mains. This beetroot cured trout is a refreshing & delicious seafood dish to serve on Christmas day.

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