Wild sea trout cooked by Anthony Sargeant sous vide on a bed of rice infused with lemon zest and parsley – and samphire – then dressed with pickled courgette slices



Wild sea trout with its very brief season and limited supply is one of the great fish delights says Anthony Sargeant. Cooked using a sous vide technique this fillet retains its delicate flavour and remains moist. After being seasoned for a few hours it was placed in a resealable freezer bag with as much air squeezed out as possible (it is not necessary to have expensive vacuum machines). Then immersed in a large saucepan with water at 55 degrees Celsius for just 10 minutes (it is worth buying an electric thermometer probe to check water temperature throughout and adjust heating as necessary). The basmati rice was infused with a little butter, parsley and the microplaned zest from two lemons to give a fresh tang.


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