Cooking Instructions
About your product choice
It may appear similar to Salmon but sea trout certainly has its own distinct flavour, oily and strong
1hr
40°
/
104°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
Add a lime or citrus butter to the pouch
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
Confit Pollock cooked Sous Vide, with cauliflower, cockles and Parmesan
This delicious recipe by chef Nigel Mendham has been recreated for our website with kind permission from Great British Chefs
View Recipe