@andrejcooksfish: COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 131 - Brown Trout • BIN: Salmo trutta FR: Truite commune / brune DE: Bachforelle ESP: Trucha común / reo IT: Trota SRB-CRO: Potočna pastrmka • Ingredients (serves 2): 1 x 1 kg whole trout Mousseline: 120 g trout trim 120 g scallops 30 g egg white 100 g double cream 30 g very green dill oil 4 g salt Ballotine wrap: 2-3 large leaves of blanched Savoy cabbage • Recipe: 1. Fillet and trim the fish as shown in this reel. Cure the top loin fillets in a 10% salt water solution for 20 minutes and pat dry. 2. Continue by blitzing together trout, scallop, salt and egg white until smooth. Then add the cold cream and dill. Transfer the mousse line / farce into a piping bag and chill it. 3. Ballotine: Lay to the blanched Savoy cabbage over veal buttered cling film. Place the trout loin fillet skin-side down in the middle and evenly pipe the mousse line on it. Spread with a spatula and roll it up like a sausage. Finish by vacuum sealing the ballotine. 4. Sous vide: In a pot, heat water to 60C and monitor with a thermometer. Poach the ballotine for 60 minutes. Once cooked, let cool down and slice into medallions. Serve cold or at room temperature with a glass of champagne and enjoy!! • Vac Premium Auto Lock by: @solisofswitzerland Use Promo Code: HELLOSOLIS Link to Website: https://kuhnrikon.com/us/solis-products • #trout #sousvide #fishrecipe

supreme g ragebaiter 9502 :

hey andrej do a baracoda

Gank hunter 69 :

Thank god he doesn’t slap the fish anymore

ido_cohen12354 :

Trout are just a worst salmon tbh

Frank :

Caught one of those on RDR2

AxelMutt :

Devils hole pupfish aside, have you done a brown bullhead? also amazing looking food as always 🤌

amyxvxv :

blobfish

Doc.HK :

Slap it

Fiki H. Utama :

Milkfish please

The Pineapple Knight :

Hot take, the brown trout is the platonic ideal of fishdom. Remarkably fish shaped, and high deliciousness.

Corndogdestroyer :

Mr.andrej will you make a video where you catch the fish yourself ? And do a catch and cook ?

Quadmaster69 :

There are only 37,365 episodes left guys this so sad… thank god we’re getting another series of catching and cooking every fish in the world

Alwyn :

Delicious 🤔

RealPeterGriffin :

To me the coolest prt of the series is seeing all the different ways of making a fish dish

Fyrefli Web Development :

How has brown trout gotten away this long? Did you not have it before?

Brian 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏳️‍🌈🇪🇺 :

Where was this ones slap?

ᛉ 𝕷𝖆𝖗𝖘 ᛉ :

Brown trout are Salmo trutta Fario and Sea trout are Salmo trutta trutta. They aren’t exactly the same species.

Björn Nygårds Kers :

served wild brown trout (+arctic char) using a plethora of methods in my Icelandic hotel restaurants from 2003-2011 when I was GM there. both freshwater and sea run varieties. extremely high quality produce. nothing like farmed fish with a fat % of only 14-16%. not many restaurants get to use this produce on a consistent level. I was forrtunate

Jack :

Hey that’s saltwater, trout is a freshwater fish

BADR :

instagram tourist :

carp

Andrej :

How do You cook with sous vide?? 🐟

_puse98 :

finally a normal fish

Da duck :

nhèn :

mr_pc :