How to Make Tasty Salt cured, leek wrapped trout, stuffed with couscous pilaf

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

Mix the remaining oil with the almonds and spoon over the fish. Photo: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos. This colorful dish is filled with texture and flavor from leafy parsley, crunchy almonds, sweet and chewy raisins, and grainy couscous. You can have Salt cured, leek wrapped trout, stuffed with couscous pilaf using 10 ingredients and 10 steps. Here is how you cook that.

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

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

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. Sprinkle inside of mushroom caps with salt and pepper. Remove from heat, add cilantro, and serve over couscous pilaf. Salt Leek is a Ingredient used to craft various meals by the culinarian.

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..

Season with salt and pepper, to taste. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. This couscous pilaf is so simple to make. It's the perfect side dish or picnic treat that the whole family will love.

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