Trout comes in many varieties and the flavour varies depending on diet and location. Like salmon, it is an oily fish and benefits from low cooking temperatures to really bring out the flavour of the fish without the direct heat of traditional cooking methods.
Preheat the water bath to 45°C
Season the trout portions with salt and place them in individual vacuum bags with a little olive oil and seal under pressure
Place the bags in the preheated water bath to cook for 45 minutes
Remove the fish from the bag and drain on kitchen paper
Heat a nonstick frying pan over a high heat with a little vegetable oil
Place the fish in the pan skin-side down and cook until the skin is crisp and golden. Serve immediately
If you prefer trout without the skin, just remove it after cooking.
Try adding different flavours to the bag before cooking; herbs such as thyme and basil give a nice fragrance to the fish and a slice of lemon peel gives a citrus note.