Sous Vide Brown Butter Trout

Brown butter is one of our favorite things ever: it’s sweet, savory and simple - and it’s the perfect sauce for a perfectly cooked trout filet. Pine nuts add extra texture (but feel free to leave them out if you want).

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 125F / 51.7C

Ingredients

• 1 whole trout, filleted
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons pine nuts, toasted
• 2 tablespoons minced fresh parsley

Directions

1. Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
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. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the trout from the bag and pat dry with paper towels.
2. In a large non-stick skillet, melt butter over medium-high heat. When foaming subsides, add the trout, skin side down, and cook until butter is brown and skin is crisp, 3 to 5 minutes.
3. Transfer trout and browned butter to a serving platter. Top with pine nuts and parsley. Serve.