Sous Vide Pink Trout | Recipe by sousvidetools.com

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Sous Vide Pink Trout | Recipe by sousvidetools.com

Sous Vide Buttered Pink Trout with Black Pudding and Mustard Foam

Sous Vide Buttered Pink Trout with Black Pudding and Mustard Foam Fish and Seafood
  • COOK TIME: 2 hours
  • PREP TIME: 3 hours
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

  • 200g of rainbow trout fillet, pin-boned, skin removed and reserved
  • 40g of butter, melted
  • 5g of salt
  • 5g of sugar
  • 1/4 lemon, zest only
  • 1 juniper berry, crushed

Crispy skin

  • oil, for deep-frying
  • salt

Onion rings

  • 1 onion, sliced into fine rings
  • flour
  • milk
  • 1 pinch of paprika
  • 1 pinch of salt
  • oil, for deep frying

Mustard foam

  • 400ml of chicken stock
  • 160ml of white wine
  • 200ml of double cream
  • English mustard to taste
  • salt
  • pepper
  • 350g of black pudding, cut into chunks
  • oil
  • nettle leaves

Equipment

EQUIPMENT

  • Steam Oven
  • Vacuum Bags
  • Bar Vacuum Sealer
  • Dehydrator
  • Deep-fryer
  • Hand Blender
  • Sous Vide Water Bath

Method

Recipe courtesy of chef Nigel Haworth from www.greatbritishchefs.com

METHOD

  1. Preheat the steam oven to a temperature of 100⁰C, setting it on 100% steam.
  2. First, begin to make the crispy fish skin. Remove the scales from the trout skins, then place them flat inside a vacuum bag, without any overlap. Use a bar sealer to vacuum the bag, then steam the sealed bag in the oven for 1 hour, or until the skins are soft.
  3. Take the bag out of the steam oven and unseal. Transfer the trout skins to a dehydrator mat. Set the dehydrator to 60⁰C and dry the skins on this setting for 3 hours. Once dry, seal the skins inside an airtight container and set aside until required.
  4. Next, prepare the trout. Massage the salt, sugar, lemon zest and crushed juniper berry into the fillet, then leave for 1 hour to marinate.
  5. Preheat the deep-fryer to a temperature of 140⁰C.
  6. For the onion rings, mix together the flour, salt and paprika and place in a small bowl. Brush the onion rings all over with milk, then dip into the bowl of flour to coat.
  7. Cook the onion rings in the deep-fryer until crispy and golden brown. Once fried, place on kitchen paper to drain.
  8. To make the mustard foam, pour the chicken stock and white wine into a saucepan, bring to the boil and reduce by half, then mix in the double cream. Keep the mixture boiling until it has reduced by half again.
  9. Add mustard a little at a time, stirring well and tasting after each addition, until the sauce is flavoured to your liking.
  10. Whisk the sauce into a foam using a hand blender, then add salt and pepper to taste. Leave the foam in a warm place until ready to serve. Do not allow it to cool.
  11. Preheat the deep-fryer to a temperature of 190⁰C.
  12. To finish the crispy fish skin, place the skins in the deep-fryer and cook until puffy and crisp. Leave the fried skins to drain on kitchen paper and sprinkle with salt to season.
  13. Preheat the water bath to a temperature of 52⁰C.
  14. Rinse the trout with plenty of cold water to remove the marinade. Divide the fillet into 4 equal portions and seal each one inside a separate vacuum bag with 10g of melted butter. You should use a chamber sealer, rather than a bar sealer, for this task.
  15. Place the vacuum bags in the water bath and leave to cook for 8 minutes.
  16. While the trout is cooking, fry the black pudding in a hot frying pan with a dash of oil until it started to become crisp.
  17. Unseal the vacuum bags containing the trout. Remove the fish and gently dry with kitchen paper. The trout should be coming apart in large flakes.
  18. To serve, scatter a little fried black pudding over the base of each plate and flake 1 portion of trout on top. Place a few onion rings and some crispy skin on top of the flaked trout and finish the dish with a garnish of nettle leaves.
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