Steps to Prepare Any-night-of-the-week Salt cured, leek wrapped trout, stuffed with couscous pilaf

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We hope you got insight from reading it, now let's go back to salt cured, leek wrapped trout, stuffed with couscous pilaf recipe. You can cook salt cured, leek wrapped trout, stuffed with couscous pilaf using 10 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:

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

Steps to make Salt cured, leek wrapped trout, stuffed with couscous pilaf:

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..

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