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

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Run the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. Even if you do live or work on one of the higher floors, you can still get out of the elevator early and climb up the stairs the rest of the way. Most people will decide to be lazy and take an elevator instead of choosing exercise on the stairs. Even if you only have one flight to climb, climbing up and down it during the day is a great way to get extra exercise.

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

Roast Chicken, Kale & Couscous Traybake. Roasted Butternut Squash Stuffed with Roasted Vegetable Couscous & Feta. 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 fungus. Some of my fever things Cured trout and My New Roots' Place the trout fillets, skin side down on a tray covered with saran wrap.

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