Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, salt cured, leek wrapped trout, stuffed with couscous pilaf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Salt cured, leek wrapped trout, stuffed with couscous pilaf is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Salt cured, leek wrapped trout, stuffed with couscous pilaf is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first 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:
- Make ready 2 fresh, skin-on trout
- Make ready 2 leeks
- Prepare 2 cups couscous
- Make ready 1 red bell pepper
- Take 2 cups chicken stock
- Make ready s&p
- Make ready coarse sea salt
- Prepare 2 whole lemons
- Make ready 1 lb asparagus
- Take 1/2 cup maple syrup or brown sugar
Yes, salt curing is simply another term for dry curing. This is a process of coating the meat with a salt cure rub which draws out the moisture. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Because dry hams are typically saltier than other products, they benefit from.
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.
Wrap the salt-cured, rinsed, and dried fish in cheesecloth. Since curing fish requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. Stir in onion mixture, salt, a. 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.
So that is going to wrap this 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 will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
