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The ingredients needed to prepare Salt cured, leek wrapped trout, stuffed with couscous pilaf:
- Provide 2 of fresh, skin-on trout.
- Provide 2 of leeks.
- Get 2 cups of couscous.
- Use 1 of red bell pepper.
- You need 2 cups of chicken stock.
- Get of s&p.
- You need of coarse sea salt.
- Get 2 of whole lemons.
- Take 1 lb of asparagus.
- Get 1/2 cup of maple syrup or brown sugar.
Steps to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:
- 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..
Continue adding sprinkles of water and lightly working it into the flour until very small pellets form and the mixture is uniformly moist. Whether you're cooking a feast for the holidays or just need some great ideas for dinner, we have you covered with recipes, cooking tips, and more! Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts. Fold the plastic wrap around the trout so it's wrapped around it tightly. Keep the plastic wrapped trout on the tray and place into the fridge.
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