Sous Vide Ruby 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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Recipe Temp 125 F / 51.7 C
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Ruby trout is one of our favorite fish to prepare, and this is our simple sous vide take on trout almondine (or amandine, in French). Trout almondine is a pretty traditional dish, made modern with 30 minutes in the Anova Sous Vide Precision Cooker.

Ingredients for 2

  • 1 (1-pound) whole fresh trout, deboned and head removed

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons unsalted butter

  • 2 tablespoons raw sliced almonds

  • 1 tablespoon minced fresh parsley


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 125°F (51°C).

  • Step 2

    Season the inside of the trout with salt and pepper and place in a 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. Discard any cooking liquid.

    • Step 1

      Melt the butter in a large non-stick skillet over medium-high heat. Once the butter stops foaming, add the almonds. Cook, stirring frequently until butter is browned, 2 to 3 minutes.

    • Step 2

      Remove the pan from the heat and add the parsley. Pour the sauce over the trout. Serve.

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125 F / 51.7 C Recipe Temp
Recipe Time
Prep Time