Sous vide rainbow trout with black pudding and mustard foam


First published in 2015
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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

Onion rings

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

Mustard foam

To serve

Preheat a steam oven on 100% steam to 100°C
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
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
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
Preheat a deep-fryer to 140ºC
  • oil, for deep frying
Fill a small dish with flour and season with salt and a good pinch of paprika. Fill a second dish with milk, dip in the sliced onion then dredge the onion through the flour to coat
Deep-fry the coated onion rings until golden brown. Remove from the deep-fryer and leave to drain on kitchen paper until required
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
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
Preheat a deep-fryer to 190°C
Fry the fish skins until puffed up and crispy then drain on kitchen paper to remove any excess oil. Season with salt
Preheat a water bath to 52°C
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
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
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
First published in 2015
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