PT3H25M
This stunning slow-cooked Fjord Trout recipe from Paul Welburn treats the fish to a few different cooking methods by brining then cooking the trout sous vide for a unique texture, before finishing in a hot pan. Paul serves the trout with a number of dazzling elements to evoke the seaside and classic British fish dishes, including crispy 'scraps', lemon gel and a tartare dressing. A true taste of the seaside.
Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon