Sous vide rainbow trout with black pudding and mustard foam

by Nigel Haworth
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Ingredients

Fish & Shellfish

  • 200g of rainbow trout fillet, skin removed and reserved

Dairy

  • 40g of butter
  • milk
  • 200ml of double cream

Store Cupboard

  • 5g of salt
  • 5g of sugar
  • salt
  • flour
  • salt
  • 400ml of chicken stock
  • English mustard to taste
  • salt
  • pepper

Fruit & Vegetables

  • 1/4 lemon, zest only
  • 1 juniper berry, crushed
  • 1 onion, sliced into fine rings

Oils & Vinegars

  • oil, for deep-fryiong
  • oil, for deep frying
  • oil

Spices & Dried Herbs

  • 1 pinch of paprika

Beverages

  • 160ml of white wine

Fresh Meat

  • 350g of black pudding

Salad & Fresh Herbs

  • nettle leaves