Trout Rillettes
Ingredients
| 1 pound | 455 g | trout filets, skin on or off |
| — | Kosher salt and freshly ground black pepper | |
| 4 ounces | 115 g | smoked trout, diced |
| 1/4 cup | 60 ml | mayonnaise |
| 1/4 cup | 60 ml | creme fraiche |
| 2 tablespoons | 30 ml | thinly sliced fresh chives |
| 2 tablespoons | 30 ml | freshly squeezed lemon juice |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 125°F (51°C). Step 2: Season the trout with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Step 3: Place the bag in the water bath and set the timer for 45 minutes.
Finishing Steps Step 1: When the timer goes off, remove the trout from the bag, pat dry, and let cool for at least 10 minutes. If the filets have skin, remove and discard. Step 2: Meanwhile, whisk together the smoked trout, mayonnaise, creme fraiche, chives, and lemon juice in a large bowl. Season to taste with salt and pepper. Step 3: Using two forks, flake the trout into small pieces and add to the mayonnaise mixture. Gently mix just to incorporate. Season to taste with salt and pepper. Transfer to airtight jars and refrigerate for at least 1 hour before serving.
From https://recipes.anovaculinary.com/recipe/sous-vide-trout-rillettes