Sous Vide Brown Butter Trout
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
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.
When the timer goes off, remove the bag from the water bath. Remove the trout from the bag and pat dry with paper towels.
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.
Transfer trout and browned butter to a serving platter. Top with pine nuts and parsley. Serve.