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

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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. Stir in onion mixture, salt, a.

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Composition of Salt cured, leek wrapped trout, stuffed with couscous pilaf:
  1. Take 2 fresh, skin-on trout
  2. Take 2 for leeks
  3. Prepare 2 cups - couscous
  4. Need 1 of red bell pepper
  5. Make ready 2 cups chicken stock
  6. Provide - s&p
  7. You need for coarse sea salt
  8. Give 2 - whole lemons
  9. Require 1 lb asparagus
  10. You need 1/2 cup maple syrup or brown sugar

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. Homemade cured salmon is one of the most amazing and incredibly simple recipes you can make Fresh salmon cured in a mixture of salt, sugar and spices is arguably one of the best things about Pour the remaining cure on top and make sure it covers all parts of the fish. Salting and smoking, largely used with fish and seafood, are also extensively applied to meat to make sausages, bacon, and ham. Fermentation of fish, legumes, milk, fruits, and grains with fungi not only preserves these foods but also changes them into completely different foodstuffs: fish sauce, soy.

Salt cured, leek wrapped trout, stuffed with couscous pilaf steps:
  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 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. Add the freekeh to the leeks along with the wine, stock and thyme and bring to a simmer.

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