Sous vide rainbow trout with black pudding and mustard foam

Ingredients

Fish & Shellfish

  • 200g of rainbow trout fillet, skin removed and reserved

Dairy

  • 40g of butter
  • milk
  • 200ml of double cream

Store Cupboard

Oils & Vinegars

  • oil, for deep-fryiong

Spices & Dried Herbs

Beverages

  • 160ml of white wine

Salad & Fresh Herbs

  • nettle leaves