Published by

Marcus

Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young and Maxime Bilet

Trout was sous-vide individually at 37C for 45mins, then 42C for 15mins. For my taste, this was a little overcooked.
The trout was bagged in a combination of garlic infused EVOO, thyme infused in grape-seed oil, and rosemary infused in garlic oil. The infusions were done in an Anova vacuum chamber.

Crispy salted skin was done on baking paper in frypan on medium low for about 90 mins. That was the best crispy skin I have every cooked, or had anywhere!

Mrs B: Trout, caviar, fish skin, fennel salad wonderful.