Sous Vide Ruby Trout
Whole trout cooked sous vide, then finished with a brown butter and toasted almond sauce and fresh parsley.
Ingredients
| 1 | (1-pound) whole fresh trout, deboned and head removed | |
| ā | Kosher salt and freshly ground black pepper | |
| 3 tablespoons | 45 ml | unsalted butter |
| 2 tablespoons | 30 ml | raw sliced almonds |
| 1 tablespoon | 15 ml | minced fresh parsley |
Instructions
Recipe Temp: 51.7Ā°C. Recipe Time: 00:30. Prep Time: 00:15. Ingredients for 2.
Step 1: Set the Anova Sous Vide Precision Cooker to 125Ā°F (51Ā°C).
Step 2: Season the inside of the trout with salt and pepper and place in a zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
Finishing Steps
Step 1: When the timer goes off, remove the bag from the water bath. Remove the trout from the bag and pat dry. Discard any cooking liquid.
Step 2: Melt the butter in a large non-stick skillet over medium-high heat. Once the butter stops foaming, add the almonds. Cook, stirring frequently until butter is browned, 2 to 3 minutes.
Step 3: Remove the pan from the heat and add the parsley. Pour the sauce over the trout. Serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-ruby-trout