Sous Vide River Trout | Recipe by sousvidetools.com | Sous Vide

Ingredients

• 1 x Batch of Whisky Cure Recipe
• 6 x 200g River Trout Fillets, pin boned and scaled
• 250g Hand Picked White Crab Meat
• 2 tbsp. Dijon Mustard
• 2 tbsp. Finely Chopped Dill
• 2 tbsp. Finely Chopped Chervil
• Zest of Lemon Plus Juice
• 4 tbsp. Homemade Mayonnaise
• 75mls White Wine Vinegar
• 50g Sugar
• 6 Pepper Corns
• ½ Cinnamon Stick
• Sea Salt
• White Pepper
• Cayenne Pepper
• Olive Oil
• 150mls whisky
• 150mls Water
• Zest of 2 Oranges
• 1 Tsp Coriander Seeds
• 1 Star Anise
• ½ Bunch Dill
• ½ Bunch Chervil
• ½ Small Bunch Chives
• 1 Bay Leaf
• 70 G Salt
• 80g Sugar