How to Prepare Yummy Salt cured, leek wrapped trout, stuffed with couscous pilaf

Salt cured, leek wrapped trout, stuffed with couscous pilaf. Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture. Lay the fish in a greased shallow baking dish. Mix the remaining oil with the almonds and spoon over the fish.

Cover and simmer over low heat until tender and water. Add leeks and a pinch of salt. Couscous-Stuffed Mushrooms. "Because so many people are watching their weight nowadays, I came up with these light bites that everyone enjoys," writes Lee Bremson of Kansas City, Missouri. You can cook Salt cured, leek wrapped trout, stuffed with couscous pilaf using 10 ingredients and 10 steps. Here is how you achieve it.

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

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

Sprinkle inside of mushroom caps with salt and pepper. This couscous pilaf is so simple to make. It's the perfect side dish or picnic treat that the whole family will love. Top tip for making Couscous pilaf.

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

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..

This dish works really well as a side dish for some Moroccan-spiced lamb or chicken. Salt Leek is a Ingredient used to craft various meals by the culinarian. Season with salt and pepper, to taste. Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Wrap the salt-cured, rinsed, and dried fish in cheesecloth.