Sous Vide Rainbow Trout and Black Pudding Recipe - Great British Chefs

Ingredients

• 200g of rainbow trout fillet, skin removed and reserved
• 40g of butter
• 5g of salt
• 5g of sugar
• 1/4 lemon, zest only
• 1 juniper berry, crushed
• oil, for deep-fryiong
• salt
• 1 onion, sliced into fine rings
• flour
• milk
• 1 pinch of paprika
• 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
• oil
• nettle leaves