Recipe: 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.

Salt cured, leek wrapped trout, stuffed with couscous pilaf Sprinkle inside of mushroom caps with salt and pepper. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. 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

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

I'd known about salt cured egg yolk for a few years; my friends, Chefs Brad Cecchi and Oliver Ridgeway at Grange in downtown Sacramento had first clued me into If you've never cured anything in your life, this would be a good place to start. Wrap the chicken in the slices of bacon to cover and seal the pocket. Heat the butter in an ovenproof frying pan over a high heat. Add the double cream to the frying pan and season, to taste, with salt and freshly ground black pepper.

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

  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..

To serve, place the leeks onto a serving plate and top with the. 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. This dish works really well as a side dish for some Moroccan-spiced lamb or chicken.

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