Go to the Recipe: Crispy Whole Trout With Greens and Bacon
Could you guys do one of those video shorts on how to scale a fish with the back of a fork. Sounds cool but would like to see someone do it before I let loose and tear apart my own fishies. Gracias!
If I wanted to skip the frying, as noted at top, do you think hitting the fish with a searzall would be a nice way to finish off the outside? Are there other alternative finishing techniques you recommend?
Is there a way to print this recipe?
A Searzall may work but I find they take too much time to get a crispy skin resulting in overcooked meat. I would try pan frying or serving without a finishing step (if the skin has been scaled).
in the intro you guys said cooking a big fish sous vide, will cause the exterior to over cook before the interior...but, isn't that the whole point of sous vide vs traditional cooking? that the constant temp will prevent the exterior from overcooking???
What would be the best gluten-free substitute for bread flour? Rice flour? Potato starch? Corn starch?
My first go to would be cornstarch.
They mean overcooked in the sense of being cooked too long, as opposed to too high of a temperature, and turning to mush. A tender beef steak, for example, cooked for 5 hours at 54 degrees Celsius just isn't that steak-like anymore. Given the fact that a very large fish would take a few hours to reach core temperature the outside would lose it's perfect texture.
Hey folks, I think your step order got a bit messed up - it looks like steps 10 and 11 should be 1 and 2.
Thanks, I was looking for the sous vide temperature.
I've never heard about scaling fish with the back of a fork, honestly. But won't it damage the flesh? I'm used to scale with a good sharp knife.
Thanks for the heads-up! It should be fixed now.
The print view gives me 12 pages. TWELVE!
Why not simplify printing if you won't support the hRecipe standard at least?
I find that just copying and pasting the important parts of the recipe works well enough. It can be a little tedious, but it's not that big a deal. You could also try using the app. Good luck!
What size of trout are we talking about here? I don't think I've seen anything over 10 ozs or so at my local fish monger.
would like to see video of taking out pinbones from whole fish, if there is some good technique out there...
Try not to use large amounts of oil, so could the trout be fried in a skillet with oil or butter?
https://www.youtube.com/watch?v=18am-cr0yG0
I just got my Joule sous vide device and saw this recipe for whole trout. It looks good, but I have given up bacon and other meats preserved wtih sodium nitrite, which has been found to be a carcinogen. Would this recipe work okay if I don't include the bacon?
@Lance Lessler you can alter these recipes anyway you wish, however, if you are concerned about sodium nitrite being carcinogenic (which if you bothered to read the science behind that claim, you'd find that it isn't, in and of itself a carcinogen, but it is one of many compounds which have been associated with cancer) you'd better avoid celery as well, as it have the same compounds associated with cancer. Other foods with naturally occurring compounds associated with cancer are black pepper, white mushrooms, and mustard.
Looks lovely. My FIL catches trout frequently, must try this. However, with all that great bacon fat released from my homemade bacon lardons, I think I'll try using it in the mustard vinaigrette instead of olive oil.
