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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 Salt cured, leek wrapped trout, stuffed with couscous pilaf:
- Give 2 fresh, skin-on trout
- Need 2 of leeks
- Prepare 2 cups - couscous
- Prepare 1 red bell pepper
- Give 2 cups - chicken stock
- Require - s&p
- Get of coarse sea salt
- Get 2 of whole lemons
- Give 1 lb - asparagus
- Provide 1/2 cup - maple syrup or brown sugar
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Salt cured, leek wrapped trout, stuffed with couscous pilaf how to cook:
- 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.
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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