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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something which I have loved my entire life.

Couscous Pilaf recipe: Try this Shrimp-Scallop Stew with Couscous Pilaf recipe, or contribute your own. Using white and light green parts only, slice leeks in half Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water.

To begin 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. Make ready 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

For the zucchini cous-cous: In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder. Use the top, clear yellow oil. PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini. Salt cured egg yolks are the savory umami garnish you've been waiting for, and they're incredibly easy to make and so delicious!

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.

For this recipe, I ended up making the yolks three ways—one batch of plain salt cured egg yolks, one with some peppercorns mixed in, and one with some red chili flakes mixed in. Curing salts may seem like a very specialized subject. But once you get a taste for smoking, then curing your own bacon or prosciutto is a natural progression. The ability to make your own delicious pastrami, country style ham or corned beef from scratch is definitely a "next level" skill. A blog about cured meats, how to cure meats, make your own charcuterie and salumi.

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