Sous Vide Pink Trout | Recipe by sousvidetools.com
Sous Vide Buttered Pink Trout with Black Pudding and Mustard Foam
Chris Holland 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
- 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
- oil, for deep-frying
- 1 onion, sliced into fine rings
- 1 pinch of paprika
- 1 pinch of salt
- oil, for deep frying
- 400ml of chicken stock
- 160ml of white wine
- 200ml of double cream
- English mustard to taste
- 350g of black pudding, cut into chunks
- nettle leaves
- Steam Oven
- Vacuum Bags
- Bar Vacuum Sealer
- Hand Blender
- Sous Vide Water Bath
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Recipe courtesy of chef Nigel Haworth from www.greatbritishchefs.com
- Preheat the steam oven to a temperature of 100⁰C, setting it on 100% steam.
- 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.
- 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.
- Next, prepare the trout. Massage the salt, sugar, lemon zest and crushed juniper berry into the fillet, then leave for 1 hour to marinate.
- Preheat the deep-fryer to a temperature of 140⁰C.
- 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.
- Cook the onion rings in the deep-fryer until crispy and golden brown. Once fried, place on kitchen paper to drain.
- 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.
- Add mustard a little at a time, stirring well and tasting after each addition, until the sauce is flavoured to your liking.
- 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.
- Preheat the deep-fryer to a temperature of 190⁰C.
- 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.
- Preheat the water bath to a temperature of 52⁰C.
- 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.
- Place the vacuum bags in the water bath and leave to cook for 8 minutes.
- 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.
- 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.
- 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.