Sous Vide Rainbow Trout and Black Pudding Recipe - Great British Chefs
Nigel Haworth's sous vide trout is cooked in butter and paired with black pudding, crispy onion rings and mustard foam.
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.
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
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