Brown Trout Ballotine Sous Vide by @andrejcooksfish

1h45

2 servings

🐟

1 kg

Whole trout

🐟

120 g

Trout trim

🦪

120 g

Scallops

🥚

30 g

Egg white

🥛

100 ml

Double cream

🫗

30 g

Dill oil

🧂

4 g

Salt

🥬

2.5 leaves

Savoy cabbage

💧

Water

  1. Fillet
    • Whole trout

    Fillet and trim the trout to obtain the top loin fillets.

  2. Pat
    • Whole trout
    • Salt
    • Water

    Cure the top loin fillets in a 10% salt water solution for 20 minutes, then pat dry.

  3. Blitz
    • Trout trim
    • Scallops
    • Salt

    Blitz together the trout trim, scallops, salt and egg white until smooth.

  4. Add
    • Double cream
    • Dill oil

    Add the cold double cream and dill oil to the blended mixture.

  5. Transfer

    Transfer the mousseline into a piping bag and chill it.

  6. Lay
    • Savoy cabbage

    Lay the blanched Savoy cabbage leaves over buttered cling film.

  7. Place
    • Whole trout
    • Savoy cabbage

    Place the trout loin fillet skin-side down in the middle of the cabbage and evenly pipe the mousseline on it.

  8. Spread

    Spread the mousseline with a spatula and roll the fillet up like a sausage.

  9. Step

    Vacuum seal the ballotine.

  10. Heat
    • Water

    Heat water to 60C in a pot and monitor with a thermometer.

  11. Poach
    • Water

    Poach the ballotine in the 60C water for 60 minutes.

  12. Cool

    Let the ballotine cool down, then slice into medallions.

Brown Trout Ballotine Sous Vide by @andrejcooksfish

1h45

2 servings

🐟

1 kg

Whole trout

🐟

120 g

Trout trim

🦪

120 g

Scallops

🥚

30 g

Egg white

🥛

100 ml

Double cream

🫗

30 g

Dill oil

🧂

4 g

Salt

🥬

2.5 leaves

Savoy cabbage

💧

Water

Preparation Steps

  1. Step 1/12

    Fillet and trim the trout to obtain the top loin fillets.

    🐟Whole trout
    🔪Fillet knife

  2. Step 2/12

    Cure the top loin fillets in a 10% salt water solution for 20 minutes, then pat dry.

    🐟Whole trout
    🧂Salt
    💧Water
    🥣Bowl

  3. Step 3/12

    Blitz together the trout trim, scallops, salt and egg white until smooth.

    🐟Trout trim
    🦪Scallops
    🧂Salt
    🥚Egg white

  4. Step 4/12

    Add the cold double cream and dill oil to the blended mixture.

    🥛Double cream
    🫗Dill oil

  5. Step 5/12

    Transfer the mousseline into a piping bag and chill it.

    🫙Piping bag

  6. Step 6/12

    Lay the blanched Savoy cabbage leaves over buttered cling film.

    🥬Savoy cabbage
    🧻Cling film

  7. Step 7/12

    Place the trout loin fillet skin-side down in the middle of the cabbage and evenly pipe the mousseline on it.

    🐟Whole trout
    🧻Cling film

  8. Step 8/12

    Spread the mousseline with a spatula and roll the fillet up like a sausage.

    🥄Spatula

  9. Step 9/12

    Vacuum seal the ballotine.

  10. Step 10/12

    Heat water to 60C in a pot and monitor with a thermometer.

    💧Water
    🍲Pot
    🌡️Thermometer

  11. Step 11/12

    Poach the ballotine in the 60C water for 60 minutes.

    🍲Pot
    🌡️Thermometer

  12. Step 12/12

    Let the ballotine cool down, then slice into medallions.

    🔪Fillet knife

Composition

Ingredients

Types

Fish, Seafood, Molluscs, Eggs, Dairy, Herbs, Oil, Spices, Vegetables, Liquid

Ingredients

Whole trout, Trout trim, Scallops, Egg white, Double cream, Dill oil, Salt, Savoy cabbage, Water

Notes

Whole trout (whole fish, filleted and trimmed, trim used for the mousseline), Scallops (for the mousseline), Egg white (for the mousseline), Double cream (cold, for the mousseline), Dill oil (very green, for the mousseline), Salt (for the mousseline, separate salt also used for the curing brine), Savoy cabbage (2-3 large leaves, blanched, for the ballotine wrap), Water (for the 10% salt water curing solution)

Allergens

Fish, Crustaceans, Molluscs, Eggs, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, High-Protein, Low-Carb, Keto, soy-free, Sugar-Free, Gluten-Free

Calories

410 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 4g, Fat: 24g, Fiber: 1g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 650mg, Phosphorus: 400mg, Selenium: 45µg, Calcium: 90mg

Vitamins

Vitamin B12: 4.5µg, Vitamin D: 8µg, Vitamin A: 120µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

45 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Expert (4/4)

Steps

12 steps

Equipments

Utensils

Fillet knife, Bowl, Piping bag, Spatula, Cling film, Thermometer, Pot

Appliances

Blender, Vacuum sealer

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@andrejcooksfish

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Smooth, Tender, Creamy, Silky

Flavors

Savory, Herby, Umami, Delicate

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (Store in an airtight container or keep vacuum sealed,Below 4°C (40°F),Serve cold or at room temperature), frozen : up to 1 month (Freeze while still vacuum sealed before slicing,Thaw in the fridge before slicing and serving)