Sous vide poached colorado trout | SKS x Mark Bittman | SKS

Ingredients

• 1 pound trout filets
• 1 lemon, peel only
• 1 sprig dill
• 2 teaspoons extra virgin olive oil
• 6 large eggs
• 2 teaspoons flake salt, to serve
• 2 cracked black pepper, for serving
• 1 cup medium or coarse cornmeal
• ½ cup milk (preferably whole)
• ½ cup grated Parmesan cheese
• 2 tablespoons butter or olive oil, or more