Sous Vide Pink Trout | Recipe by sousvidetools.com | sousvidetools.com
For a fish dish that packs a punch, try this truly delicious sous vide recipe with trout and black pudding from chef Nigel Haworth.
Ingredients
- 200g of rainbow trout fillet, pin-boned, skin removed and reserved
- 40g of butter, melted
- 5g of salt
- 5g of sugar
- 1/4 lemon, zest only
- 1 juniper berry, crushed
- oil, for deep-frying
- salt
- 1 onion, sliced into fine rings
- flour
- milk
- 1 pinch of paprika
- 1 pinch of salt
- oil, for deep frying
- 400ml of chicken stock
- 160ml of white wine
- 200ml of double cream
- English mustard to taste
- pepper
- 350g of black pudding, cut into chunks
- oil
- nettle leaves
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