Sous Vide River Trout | Recipe by

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Sous Vide River Trout | Recipe by

River Trout Cured in Whisky With Herb Crust, Salad of Crab and Pickled Cucumber

River Trout Cured in Whisky With Herb Crust, Salad of Crab and Pickled Cucumber Fish and Seafood
  • COOK TIME: 1 Hour
  • PREP TIME: 8 Hours
  • DIFFICULTY: Medium


  • 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

Brine Ingredients

  • 150mls whisky
  • 150mls Water
  • Zest of 2 Oranges
  • 1 Tsp Coriander Seeds
  • 1 Star Anise
  • ½ Cinnamon Stick
  • ½ Bunch Dill
  • ½ Bunch Chervil
  • ½ Small Bunch Chives
  • 1 Bay Leaf
  • 70 G Salt
  • 80g Sugar




River trout are in abundance within our rivers and have a delicious texture when prepared the sous vide way.


Stage 1

  1. Begin by making the brine
  2. In a sauce pan add all the ingredients and bring to a gentle simmer for 15 minutes
  3. Set the pan aside to cool. When cool refrigerate until required

Stage 2

  1. Place the fillets of trout into the pre-made brine and refrigerate for 8 hours
  2. After 8 hours, wash the brine from the trout in cold running water
  3. Place the trout in a vacuum bag and seal. Cook in a preheated water bath at 45 degrees and cook sous vide for 40 minutes. Then, chill in iced water
  4. Place the hand-picked crab in a bowl and check for any shell. Season the crab with salt, pepper, cayenne, lemon zest and a little lemon juice to taste
  5. Add the mayonnaise and fold together then add half the chopped herbs, retaining some for garnish
  6. Peel the cucumber along its length with a peeler, season with salt and set aside to cure
  7. In a small saucepan add the wine vinegar, sugar, cinnamon and peppercorns. Simmer to dissolve the sugar and cool
  8. Rinse the salt from the cucumber and place in a sealer bag. Add the vinegar solution and vacuum on full. Retain to serve
  9. Carefully take the trout from the bag and place on a board, peel off the skin, brush the flesh with mustard and cover with the remaining chopped herb
  10. Cut the trout into desired portion size
  11. To serve, place the trout onto a plate and form a quenelle with the crab mayonnaise. Open the bag of cucumber and serve with the fish

Chef’s Tip –

River trout is also delicious pickled or smoked. Cook the fish with a little of the above pickling liquor or cure then smoke before cooking.

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