Summer Trout Recipes: Sous Vide, Confit, Sautéed, and Grilled

Summer Trout Recipes: Sous Vide, Confit, Sautéed, and Grilled

Below are Chef Kieron’s summer trout recipes using four different methods: sous vide, confit, sautéed and grilled.

Nothing says a summertime to us more than fresh fish! Chef Kieron teamed up with Kristie Brablec at Zingerman’s Food Tours to host the Trout & Tomatoes tour, taking guests through the Cornman Farms gardens and giving a hands-on cooking lesson using freshly picked tomatoes and trout caught that morning. Here are the recipes we shared that day!

I. Sous-Vide Trout Recipe
Materials Needed:
  • 1 gallon sized ziploc® freezer bags or resealable plastic bag 
  • 1 sous-vide (we recommend Joule or Anova)
  • 1 small to medium size pot
  • 1 fine mesh strainer
  • 1 small saucepan
Ingredients:
  • 1 fish fillet
  • 1 clove of garlic – crushed
  • 1 whole green cardamom – crushed 
  • 2 thick slices of lemon
  • 2 sprigs of tarragon
  • ½ tsp sea salt
  • ½ tsp honey
  • 1 tbsp – sunflower seed oil
Instructions:
  • Cook the Fish
    • Place all ingredients in bag
    • Fill pot halfway with water
    • Place bag and sous vide in water at 150ºF for 25 minutes
  • Make the Sauce
    • Remove fish from the bag and strain the liquid into a new pan
    • Turn stove on medium heat
    • Add 2 tbsp of heavy cream 
    • Reduce the sauce by half (approximately 3 minutes)
II. Confit Trout Recipe
Materials Needed:
  • 1 wire rack
  • 1 cooking thermometer
  • 1 medium to large pot
  • 1 fine mesh strainer
  • 1 large sauté pan
Ingredients:
  • Curing Ingredients
    • 2 tbsp sugar
    • 1 tbsp salt 
    • 2 fish fillets
  • Confit Ingredients
    • 5 cups of pomace oil
    • ½ cup extra virgin olive oil
    • 5 juniper berries
    • 2 whole star anise
    • ½ tsp fennel seeds, toasted
    • ½ tsp celery seeds
    • 3 cloves 
    • 2 inch piece of ginger split in half
    • 10 whole peppercorns
    • ½ red onion, whole, skin on
    • 2 tbsp salt 
    • 1 tbsp honey
Instructions:
  • Step One
    • Mix the curing ingredients – sugar and salt
    • Rub the fish fillets with the mixture
    • Rest fish on a wire rack and leave it at room temperature for 30 minutes
    • Rinse off the fish and pat dry with a paper towel
  • Step Two
    • Add all confit ingredients into large pot
    • Simmer on stovetop on low until it reaches 200ºF
    • Remove from stove and stir
    • Cover and let it sit at room temp for 24 hours
  • Step Three
    • Strain the confit mixture with a fine mesh strainer
    • Pour strained oil into a saute pan and reheat to 150 degrees
    • Place fish into the oil and leave for 25-30 minutes (depending on size)
    • Remove and enjoy!
    • Leftover confit oil can last in fridge for 6-7 days
III. Sautéed Trout Recipe
Materials Needed:
  • 1 gallon sized ziploc® freezer bags or resealable plastic bag
  • 1 large frying pan
Ingredients:
  • 2 tbsp sugar
  • 1 tbsp salt 
  • 2 fish fillets 
  • 2 tbsp olive oil
  • 1 tbsp of flour
  • Pinch salt and pepper
  • Pinch Colman’s yellow mustard (dry)
  • Pinch celery seeds
  • 1 tbsp butter
Instructions:
  • Mix sugar and salt
  • Rub the fish fillets with mixture
  • Rest fish on a wire rack and leave it at room temperature for 30 minutes
  • Rinse off the fish and pat off moisture with a paper towel
  • Score the fish with a knife
  • Place in a plastic bag with 1 tbsp of the olive oil
  • In a bowl, mix together flour, salt, pepper, mustard and celery seeds
  • Pour flour mixture into the bag, coating the fish well and as evenly as possible
  • Add 1 tbsp olive oil into the frying pan and heat up to a light smoke
  • Add fish to pan skin-side down (place it away from yourself to avoid getting splashed with oil) and cook for 2-3 minutes until ¾ of the fish is opaque
  • Add in a small pat of butter (approximately 1 tbsp) and tip the pan towards you to baste the top of fish for 1 minute 
  • The butter will begin to brown, add a squeeze of lemon to stop the browning of the butter
  • Turn the fish over, the skin should be firm and crisped
  • Cook for an additional 30 seconds
  • Remove the fish from the pan and let it rest for 1 minute
IV. Grilled Trout Recipe
Materials Needed:
  • 1 medium mixing bowl
  • Cast iron grill pan or griddle
  • 1 large stainless steel bowl
Ingredients:
  • 2 tbsp sugar
  • 1 tbsp salt 
  • 2 fish fillets 
  • 1 tbsp worcestershire sauce
  • ½ tbsp of dijon mustard
  • 2 sprigs of rosemary 
  • 1 sprig of thyme
  •  ¼ cup of dry white wine
Instructions:
  • Mix sugar, salt, worcestershire sauce and dijon mustard in the medium bowl
  • Rub the fish fillets with mixture and let sit for 30 minutes
  • Place cast iron grill pan or griddle on grill on medium heat
  • Place the rosemary and thyme on the hot pan, then place the fish on the sprigs, skin-side down
  • Cover fish with stainless steel bowl and grill 5-10 min depending on the size of the fish
  • Once the fish is nearly done and the flesh has changed color, add ¼ cup of dry white wine. Cover again with the stainless steel bowl and let steam for another minute until the wine has evaporated fully.

Photo by Marina Goldi