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!)

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Recipe Temp 125 F / 51.7 C
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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).

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


  • 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. Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the trout from the bag and pat dry with paper towels.

    • Step 1

      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.

    • Step 2

      Transfer trout and browned butter to a serving platter. Top with pine nuts and parsley. Serve.

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125 F / 51.7 C Recipe Temp
Recipe Time
Prep Time