Mastering Fish Cooking LAVA Australia

Indulging in impeccably cooked fish is a true delicacy. Yet, for many, preparing fish remains a daunting task. The delicate fish fillet often falls victim to excessive heat and cooking duration, leading to a dry and chewy outcome.

To banish this dilemma, we present a solution: Embrace the sous vide method for fish preparation. Witness the astonishing perfection you can achieve right in your kitchen. We’ve curated comprehensive information and precise cooking times for various fish types, streamlining your initiation into the world of sous vide cooking.

In the culmination of this article, our featured recipe demonstrates the suitability of local fish varieties for sous-vide cooking, proving that delightful culinary creations await your discovery.

Unveiling the Ideal Match Sous Vide and Fish

The sous vide method presents an impeccable approach for fish preparation. In this technique, the fish is expertly seasoned, vacuum-sealed, and gently cooked within a consistent water bath. Tailoring the process to the specific fish type, the sous vide device accurately configures the ideal cooking temperature (core temperature) and duration. Employing a sous vide stick or bath, the water bath seamlessly reaches and maintains the desired temperature. The fish is uniformly heated from all angles in this bath, culminating in a self-infused cooking process. Retaining the complete flavour profile while preventing overcooking, the sous vide method guarantees a flawless culinary outcome.

Mastering Fish Cooking LAVA Australia
Mastering Fish Cooking LAVA Australia

Sous Vide Delight Roasted Brown Trout with Carrot Medley

Ingredients For 1 Person:

  • 1 brown trout
  • 300g carrots
  • 1/2 leek
  • 80g butter
  • 30g robust cheddar
  • 1 tablespoon cherry plum jelly (or substitute with black currant jelly)
  • Fresh chives
  • Salt and pepper
  • 2 tablespoons horseradish (if desired)

Step 1: Preparing the Carrots Commence by peeling the carrots and slicing them into bite-sized pieces. Seal the carrot chunks along with a blend of butter, salt, and pepper using a food cryovac machine. Submerge the sealed carrots into a water bath set at 75°C for a duration of 50 minutes.

Step 2: Preparing the Trout Next, descale and fillet the trout. Work with the fillets so that solely the dorsal fillet adheres to the skin, while the remaining parts can be repurposed.

Step 3: Crafting the Trout Roll Lay out a sizable piece of cling film and position one of the fillets atop it. Arrange 3-4 chive stalks onto the fillet and place the second fillet atop, ensuring the exposed skin is positioned against the underside of the lower fillet. Tightly shape the roll by utilizing the surplus skin. Add a touch of salt and pepper, then encase the roll within aluminum foil, twisting it until a compact roll is formed. Proceed to vacuum-seal this roll within a bag.

Step 4: Cooking the Trout Upon completing the carrot’s cooking process, extract the bag from the water bath. Discard half of the water within the sous vide container, replacing it with lukewarm water. Adjust the immersion circulator to 58°C and set the timer for 25 minutes. Once the target temperature is attained, introduce the vacuum-sealed trout fillet into the water bath.

Step 5: Sautéing the Vegetables Thoroughly clean the leek and dice it into small segments. Heat up a skillet over the stove. Open the food vacuum seal bag containing the cooked carrots and transfer its entire contents into the heated pan. Incorporate the diced leek and sauté until the leek retains a slight crunch. Drain the leeks and carrots using a sieve, reserving the liquid.

Step 6: Crafting the Sauce Return the collected liquid to the pan, heating it until the water evaporates, leaving behind only butterfat. As soon as the trout roll has completed its cooking cycle, extract it from the bag and pan-sear it for approximately 2 minutes.

Step 7: Final Presentation Artfully arrange the sautéed vegetables at the center of the plates. Retrieve the fish from the pan, slice it in half, and delicately position it atop the vegetables. Apply a layer of jelly onto the trout roll, then sprinkle it with grated cheddar. Optionally, garnish with a touch of horseradish. Enjoy your meal!

Subscribe To Our Newsletter

Get updates and learn from the best