Name: Coral Trout with Potato Scales
Cook time: 1 h
Total time: 1 h
Yield: Serves 4
Ingredients: 20 ml white wine vinegar; sugar; 60 ml cream; 1 continental cucumber, peeled and cut into 15cm lengths; 40 ml malt vinegar; 80 grams slivered almonds, toasted; 100 grams crème fraîche; extra virgin olive oil; 4 x 160 grams coral trout fillets, skin removed; 3 sprigs thyme, leaves only; 500 ml iced brine; 2 medium Nicola potatoes; 40 grams unsalted butter; salt flakes; 4 shallots or pickling onions, peeled and washed

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Fish and chips with salt and malt vinegar is the food of childhood memories. This dish looks harder to prepare than it is.

Ingredients

Coral trout

4 x 160 grams coral trout fillets, skin removed
500 ml iced brine

Fish course
Pescatarian
Sous vide
Gluten-free

Method

Preheat a water bath to 54°C/129.2°F.

Place trout in the iced brine for 20 minutes. Pat dry with paper towel, then place each fillet in its own vacuum pouch with 10g of butter. Seal just enough to remove the air, being careful not to crush the fis

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Ingredients

Coral trout

Method

Part of