Sous Vide Brown Butter Trout
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
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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.
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Finishing Steps
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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.
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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.
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Step 2
Transfer trout and browned butter to a serving platter. Top with pine nuts and parsley. Serve.