Sous-Vide (Mi-cuit) Ocean Trout

With Christmas on the way, this year’s recipe is what I personally love to eat at this time of the year.

A rough translation of the French term “Mi-cuit” is half cooked. It is a process generally associated with salmon and is a combination of salting and low temperature processing to produce what can only be described as an absolute delicacy.

Ingredients

• 1kg trout fillet – pin bones removed (can be substituted with salmon)
• 250g salt
• 250g sugar
• 10g ground coriander
• 5g ground star anise
• 1 lime – juice
• 1 lemon – juice
• 2 tbsp olive oil

Method

1. Mix together the salt, sugar, coriander, star anise, lemon and lime juice and place half of the mixture on the base of a tray. Lay the trout fillet on top and encrust the rest of the mixture over the fillet. Leave for 40 minutes.
2. Rinse off and pat dry the trout fillet.
3. Place the trout fillet into a vacuum bag, add olive oil and vacuum seal. Sous Vide at 45 degrees for 40 minutes. Remove from the water bath and rapidly chill in ice water.
4. Serve cold; in this case I have simply served it with a crisp fennel, apple and roasted pine nut slaw.

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Written and cooked by Jon Gibson