Sous-Vide (Mi-cuit) Ocean Trout
10 December 2020
With Christmas on the way, this year’s recipe is what I personally love to eat at this time of the year.
A rough translation of the French term “Mi-cuit” is half cooked. It is a process generally associated with salmon and is a combination of salting and low temperature processing to produce what can only be described as an absolute delicacy.
- 1kg trout fillet – pin bones removed (can be substituted with salmon)
- 250g salt
- 250g sugar
- 10g ground coriander
- 5g ground star anise
- 1 lime – juice
- 1 lemon – juice
- 2 tbsp olive oil
- Mix together the salt, sugar, coriander, star anise, lemon and lime juice and place half of the mixture on the base of a tray. Lay the trout fillet on top and encrust the rest of the mixture over the fillet. Leave for 40 minutes.
- Rinse off and pat dry the trout fillet.
- Place the trout fillet into a vacuum bag, add olive oil and vacuum seal. Sous Vide at 45 degrees for 40 minutes. Remove from the water bath and rapidly chill in ice water.
- Serve cold; in this case I have simply served it with a crisp fennel, apple and roasted pine nut slaw.
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Written and cooked by Jon Gibson