Sous Vide Fjord Trout Recipe - Great British Chefs

Name: Sous Vide Fjord Trout Recipe - Great British Chefs
Ingredients: 2 sides of trout, cleaned, pin-boned and skinned (keep the skin for the crispy garnish); sunflower oil; 300ml of lemon juice; 200ml of water; 100g of sugar; 5g of salt; 7g of agar agar; 150g of sea salt; 1l water; 2 lemons, zested; 2 tsp black peppercorns; 5 eggs; salt; pepper; 100g of plain flour; 20g of baking powder; 50g of cornflour; 125ml of sparkling water; 25g of capers, chopped; 20g of gherkins, chopped; 20g of parsley, chopped; 20g of shallots, finely chopped; 2 eggs, hard-boiled and grated; 150ml of grapeseed oil, (don't use olive oil as the flavour will be too strong); 20ml of white wine vinegar; 5 baby gem lettuces; 2 tsp sunflower oil; sea purslane; nori seaweed, powdered

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This stunning sous vide Fjord Trout recipe from Paul Welburn treats the fish to a few different cooking methods, first brining the fish, then cooking sous vide for a unique texture before finishing...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Ingredients

2 sides of trout, cleaned, pin-boned and skinned (keep the skin for the crispy garnish)
sunflower oil
300ml of lemon juice
200ml of water
100g of sugar
5g of salt
7g of agar agar
150g of sea salt
1l water
2 lemons, zested
2 tsp black peppercorns
5 eggs
salt
pepper
100g of plain flour
20g of baking powder
50g of cornflour
125ml of sparkling water
25g of capers, chopped
20g of gherkins, chopped
20g of parsley, chopped
20g of shallots, finely chopped
2 eggs, hard-boiled and grated
150ml of grapeseed oil, (don't use olive oil as the flavour will be too strong)
20ml of white wine vinegar
5 baby gem lettuces
2 tsp sunflower oil
sea purslane
nori seaweed, powdered