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Salt cured, leek wrapped trout, stuffed with couscous pilaf
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Chef :
Chefrobyn1Salt cured, leek wrapped trout, stuffed with couscous pilaf
This is a great summer grilling recipe.
Ingredient
2
leeks
2 cups
couscous
2 cups
chicken stock
1 lb
asparagus
1/2 cup
maple syrup or brown sugar
Cooking instructions
* Step 1
Cook couscous in chicken stock with brunoise red peppers and set aside
* Step 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
* Step 3
Stuff the trout with the couscous pilaf.
* Step 4
In a lattice weave, wrap the trout with the leeks.
* Step 5
Cover the wrapped fish with the coarse salt and refrigerate over night.
* Step 6
Cut the lemons in half and place cut side down in the brown sugar or maple syrup and refrigerate over night.
* Step 7
Next day brush off excess salt and grill on a bbq for 10-15 mins, or until the leeks start to brown.
* Step 8
At the same time grill the lemons until the sugar starts to caramelize.
* Step 9
Grill your favorite veggies as your side. In this case asparagus.
* Step 10
Once the fish is done, unwrap and squeeze some lemon onto the finished product.
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