Salt cured, leek wrapped trout, stuffed with couscous pilaf

Name: Salt cured, leek wrapped trout, stuffed with couscous pilaf
Cuisine: American
Ingredients: 2 fresh, skin-on trout; 2 leeks; 2 cups couscous; 1 red bell pepper; 2 cups chicken stock; s&p; coarse sea salt; 2 whole lemons; 1 lb asparagus; 1/2 cup maple syrup or brown sugar

Chefrobyn1 @cook_5627140

Courtenay, BC

This is a great summer grilling recipe.

Chefrobyn1 @cook_5627140

Courtenay, BC

This is a great summer grilling recipe.

Saved

Ingredients

2fresh, skin-on trout
2leeks
2 cupscouscous
1red bell pepper
2 cupschicken stock
s&p
coarse sea salt
2whole lemons
1 lbasparagus
1/2 cupmaple syrup or brown sugar

Saved

Steps

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.