EMMANUEL STROOBANT

The head chef of Saint Pierre shares his favourite recipe with sous vide cooking.

OCEAN TROUT CONFIT, HOLLANDAISE ESPUMA, ASPARAGUS & ALMONDS

■ 4 x 140g ocean trout (boneless and skinless fillet)
■ 60ml extra virgin olive oil.
■ Salt and pepper to taste.
■ 6 eggs (yolks only).
■ 20ml Chardonnay vinegar.
■ 225g butter (unsalted and melted).
■ ½ lemon (juice extracted).
■ 40g almond flakes.
■ 12 green asparagus (washed and peeled).
■ 80g ikura (salmon roe, for garnishing).

Method

Ocean trout confit.

■ Brush the fillet with olive oil. Season with salt and pepper.
■ Place fish in bag, and vacuum.
■ Set steamer at 48 deg C, and steam bag for 10 minutes.

Hollandaise espuma (foam).

■ Combine egg yolks and vinegar in a bag, then vacuum.
■ Cook at 65 deg C for 30 minutes in steam oven.
■ Remove sauce from bag and whisk in melted butter and lemon juice.
■ Season to taste. Strain into a ½-litre siphon canister.
■ Insert 2 cartridges into canister to prepare espuma.

Almonds.

■ Pan fry almonds in remaining olive oil until golden brown.

Asparagus.

■ Steam at 90 deg C for 4 minutes. Place on grill for 1 minute.

To serve.

■ Place asparagus on plate, and top with fish fillet, hollandaise espuma, and almonds. Garnish with ikura.