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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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
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 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.
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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. Discard any cooking liquid.
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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.
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Step 2
Remove the pan from the heat and add the parsley. Pour the sauce over the trout. Serve.