Sous vide rainbow trout with black pudding and mustard foam
Item 1 of 1
- medium
- 4
- 2 hours
Elegant might not be the first word that springs to mind when you think of black pudding, but this sophisticatedfish starter recipe by Nigel Haworth certainly lives up to that description. With a creamy mustard sauce, succulent sous vide butter-poached trout and crispy fried onion rings, this dish has plenty to offer in terms of both texture and flavour.
First published in 2015
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Ingredients
Metric
Imperial
Buttered trout
- 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
Crispy skin
- oil, for deep-fryiong
- salt
Mustard foam
- 400ml of chicken stock
- 160ml of white wine
- 200ml of double cream
- English mustard to taste
- salt
- pepper
To serve
- 350g of black pudding
- oil
- nettle leaves
SAVE RECIPE
Equipment
- Deep-fryer
- Chamber sealer
- Water bath
- Dehydrator
- Steam oven
- Vacuum bags
- Small vacuum bags
- Hand blender
Method
1
Preheat a steam oven on 100% steam to 100°C
2
To prepare the crispy fish skin, ensure the skins are completely free of scales. Lay flat in a vacuum bag, ensuring they don’t overlap. Seal with a bar sealer and place in the oven for 1 hour, or until soft
3
Carefully remove the skins from the bag and lay on a dehydrator mat. Place in a dehydrator tray and dry at 60°C for 3 hours. Store the skins in an airtight container when dry
4
Carefully pin-bone the fillet of trout. Remove and set aside the skin, then evenly coat the fillet with the salt, sugar, lemon zest and juniper. Leave to marinate for 1 hour
- 5g of salt
- 5g of sugar
- 1/4 lemon, zest only
- 1 juniper berry, crushed
5
Preheat a deep-fryer to 140ºC
- oil, for deep frying
7
Deep-fry the coated onion rings until golden brown. Remove from the deep-fryer and leave to drain on kitchen paper until required
8
For the mustard sauce, combine the chicken stock and wine together in a pan and heat until reduced by half. Add the cream to the pan, stirring thoroughly, and continue to simmer until reduced by half again
- 400ml of chicken stock
- 160ml of white wine
- 200ml of double cream
9
Add a little mustard and mix well, adding more bit-by-bit according to taste. Blitz the sauce with a hand blender until foamy and season well, keeping warm until ready to serve
- English mustard to taste
- salt
- pepper
10
Preheat a deep-fryer to 190°C
11
Fry the fish skins until puffed up and crispy then drain on kitchen paper to remove any excess oil. Season with salt
12
Preheat a water bath to 52°C
13
Carefully wash the marinade from the trout and cut the fillet into 4 even pieces. Place each piece of trout into an individual vacuum bag with 10g of the melted butter, then seal in a chamber sealer and cook for 8 minutes
- 40g of butter
14
Meanwhile, heat a little oil in a frying pan over a medium heat. Break the black pudding into chunks and fry until it begins to crisp up
- oil
- 350g of black pudding
15
To serve, place a few pieces of black pudding into the centre of each plate. Remove the trout from the bag, drain away the butter and break the fish into chunks. Scatter over the black pudding and garnish with the onion rings, nettle leaves and crispy skin
- nettle leaves
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