Trout with potatoes and mushrooms
Trout is a type of fish highly sought after in the kitchens of the most renowned restaurants due to its exquisite flavor. The combination with baby potatoes adds a vegetable touch, complemented by the unique flair of mushrooms. The result is a dish of excellent quality—delicious and refined—that lends itself...
Ingredients
For the Trout
fillet Trout1
Butter3tbsp
Salt
Pepper- bag Sous vide bag1
For Garnish 1 (Baby Potatoes)
- Andean baby potatoes200g
Olive oil- Salt
For Garnish 2 (Mushrooms)
Morel mushrooms50g
Tea
Heavy cream100mL- Salt
- Pepper
Button mushrooms50g
Nutrition (per serving)
Calories
281.8kcal (14.09%)
Protein
4.1g (8.2%)
Carbs
16.6g (6.02%)
Sugars
1.4g (2.8%)
Healthy Fat
6.7g
Unhealthy Fat
15.1g
% Daily Value based on a 2000 calorie diet
How to make Trout with potatoes and mushrooms
Prepare the Trout
- Step 1
Season the trout with salt and pepper. Place it in the sous vide bag.
- Step 2
Add the melted butter to the bag.
- Step 3
Begin submerging the open bag into water heated to 55°C. As the bag is submerged, the air will escape. Once the bag is fully submerged, seal it and cover.
- Step 4
Cook the trout for 7 minutes.
Prepare the Baby Potatoes
- Step 1
In a skillet with olive oil, sauté the baby potatoes (previously blanched and halved) with salt and pepper for 7 minutes.
Prepare the Mushrooms
- Step 1
Sauté the button mushrooms (halved) in butter until golden. Once cooked, season with salt.
- Step 2
Heat the heavy cream and cook the morel mushrooms (previously hydrated in tea) in the cream. Season with salt.
Assemble the Dish
- Step 1
Serve the trout fillets alongside the baby potatoes, button mushrooms, and morel mushrooms with cream.
- Step 2
Garnish with parsley leaves.
Nutrition (per serving)
Nutrition (per serving)
Calories
281.8kcal (14.09%)
Protein
4.1g (8.2%)
Carbs
16.6g (6.02%)
Sugars
1.4g (2.8%)
Healthy Fat
6.7g
Unhealthy Fat
15.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sous vide water temperature is consistent at 55°C for even cooking.
Blanch the baby potatoes beforehand to reduce cooking time in the skillet.
Hydrate the morel mushrooms in tea for at least 15 minutes to enhance their flavor.
Use fresh parsley for garnishing to add a vibrant touch to the dish.
Pair this dish with a fine white wine to complement the flavors.
FAQS
Can I use a different type of fish?
Yes, you can substitute trout with salmon or another firm fish, but adjust the cooking time accordingly.
What can I use if I don’t have a sous vide machine?
You can poach the trout in a pot of water at a controlled low temperature, but the texture may differ slightly.
How do I blanch the baby potatoes?
Boil the potatoes in salted water for 5-7 minutes until slightly tender, then drain and cool before sautéing.
Can I use dried morel mushrooms?
Yes, dried morel mushrooms work well. Just ensure they are properly hydrated in tea or warm water before cooking.
What is the best way to serve this dish?
Serve the trout with the garnishes on a large plate and decorate with fresh parsley or edible flowers for an elegant presentation.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia