Salt cured, leek wrapped trout, stuffed with couscous pilaf. 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. See great recipes for Smoky Thai cucumber salad too!

Try meat as it was prepare for thousands of years! A taste of history and delicious! justanothersoph. Great recipe for Sweet and spicy garlic chicken and pork. You can have Salt cured, leek wrapped trout, stuffed with couscous pilaf using 10 ingredients and 10 steps. Here is how you achieve that.

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

It's 2 of fresh, skin-on trout.
Prepare 2 of leeks.
Prepare 2 cups of couscous.
It's 1 of red bell pepper.
You need 2 cups of chicken stock.
You need of s&p.
Prepare of coarse sea salt.
You need 2 of whole lemons.
Prepare 1 lb of asparagus.
You need 1/2 cup of maple syrup or brown sugar.

Feel free to add other vegetables to this dish. Can also be made vegetarian by omitting the meat. Do this by placing the wood chips in the skillet dry and bringing to a smoulder. Basmati Rice Pilaf with Currants and Toasted Almonds Basmati Rice Pilaf with Peas, Scallions, and Lemon.

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

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..

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