Sous Vide Steelhead Trout with Coriander Peas and Corn

This recipe uses frozen steelhead trout filets, skin on. Other fish may be subst
ituted as well.
This meal works really well from the freezer: The fillets, corn, peas, and coria
nder all keep in the freezer very well making this a remarkably healthy, and tas
ty last-minute meal.
Ingredients:
Trout Fillet(s) - size and quantity as desired.
3/4 cup of peas per serving.
3/4 cup of corn per serving.
1/2 tablespoon coriander per serving.
Salt and pepper.
Steps:
Place the trout fillets into the vacuum bag or Ziploc bag that you intend to use
to cook with. For quick cooking items like fish, I tend to use Ziploc freezer b
ags.
Add just enough water to cover the fish. You want the minimum amount of water po
ssible - ideally 1/2 a cup per portion or less.
Add salt: You need to add enough salt to achieve a light brine of approx. 1/2 ta
blespoon per cup of water. This brining step is intended to reduce the amount of
albumin the is expressed from the fish when it cooks. Typically, a 1 tablespoon
to 1 cup ratio would be used, however because we also intend to cook in our bri
ne we have reduced it to avoid over salting the fish.
Seal the bag - removing the air using a vacuum sealer (careful to not also vacuu
m out the water) or if using Ziploc bags by submerging the bag, open end up, int
o a water bath to force the air out of the bag.
Allow the fish to rest in the brine for 5-10 minutes.
While the brining, bring your sous vide water bath up to 50 degrees C.
After the brine is complete, transfer the bagged fish into the water bath.
The cook time is very forgiving. Make sure you have cooked for at least 30 minut
es once it has fully thawed, and do not cook for longer than 1 hour.
If you fish is unusually thick, then consider cooking a little longer than 30 mi
nutes.
Once the fish has finished cooking, remove it from the bag and reserve the fish
liquid from inside the bag.
Place the fish on a cutting board or plate skin side up, and pat the skin dry wi
th a paper towel.
Allow the fish to rest at least 5 minutes while you start the vegetables and pre
pare to sear the fillets.
Vegetables:
In a frying pan add the vegetables, reserved fish-liquid, and coriander.
Allow to simmer on low. We do not wish to brown the vegetables. We are simply ge
tting them to temperature, and thickening the fish liquid a little.
Before serving taste and add salt + pepper as necessary.
Frying the fillets:
Place a heavy pan on medium heat and allow it to come to temperature (at least 5
minutes).
Add vegetable oil, and allow that to come to temperature as well (30 seconds to
1 minute - the oil should not be smoking).
Place the fish skin side down on the pan.
Allow to cook for approx. 1-2 minutes until a good crust has formed on the skin,
and the skin as released from the pan.
If you had enough oil, and the fish skin was dry, and you allowed the oil and pa
n to get hot enough then the skin man initially stick to the pan and then releas

e once it's crispy.

Alternately you can use a non-stick pan put a thick base is still necessary.
Once the skin is crispy remove from the pan and transfer directly to plates.
Plating:
Best served in large bowled plates, put 1 1/2 cups of the vegetables and liquid
on each plate, then top with the fish skin-side up.
It is usually not necessary to further salt the fish.
Serve and eat immediately.