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Smoked Golden Trout with Chard and Apple Brown Butter Vinaigrette
Recipe by Tessa Boersma
Re-create Tessa's delicious sous vide trout recipe, with pickled chard and a splash of sweetness from the apple brown butter vinaigrette.
- Steps
- Ingredients
Ingredients
Pickled Chard Stems
Fish Stock and Sous Vide Trout
Beets in Brown Butter
Apple Juice and Brown Butter Vinaigrette
To Serve
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Steps
- Fill and heat a water bath to 60C.
- For the Pickled Chard Stems, place vinegar, sugar and salt in a saucepan and bring to the boil. Remove from heat and pour over chard stems. Set aside to pickle for 30 minutes then drain well.
- For the Fish Stock, place oil, trout bones and heads into a saucepan over medium heat and cook until golden. Add water and 1 teaspoon salt and bring to the boil. Reduce the heat to low and simmer for 20 minutes. Strain into a clean saucepan and simmer gently.
- For the Beets in Brown Butter, place the butter into a saucepan and cook until melted and browned. Remove from the heat.
- Add the beetroot to the simmering Fish Stock and cook for 2 minutes. Remove from the stock and place into a small bowl with 1 teaspoon brown butter and toss to coat. Continue to simmer the fish stock until reduced to 2 tablespoons. Remove from heat and set aside.
- For the Apple Juice and Brown Butter Vinaigrette, combine all ingredients in a bowl and season to taste. Pour into a small serving jug.
- For the Sous Vide Trout, place trout fillets, olive oil and salt into a sous vide bag and vacuum seal. Place into heated water bath and cook for 5-7 minutes. Remove from the water. Remove fillets from the bag and place into a bowl. Cover with cling film and fill the bowl with smoke from a smoking gun using maple wood chips. Reseal cling film tightly and set aside for 3 minutes.
- To serve, place trout onto plates. Toss apple slices in a little vinegar and salt and place on top of fish. Combine the Beets in Brown Butter and the Pickled Chard in a bowl and toss together. Arrange on serving plates. Garnish with small beetroot leaves and serve with Apple Juice and Brown Butter Vinaigrette on the side.
