Cooking Instructions
About your product choice
Some might say this is an acquired taste, but river trout is rich in flavour with a delicate texture making it a must-try oiled river fish
30mins
45°
/
113°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
A little mustard brushed on the flesh for heat
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
River Trout Cured in Whisky With Herb Crust, Salad of Crab and Pickled Cucumber
River trout are in abundance within our rivers and have a delicious texture when prepared the sous vide way.
View Recipe