INGREDIENTS

SALMON TROUT

• 4 salmon trout fillets (each approx. 100–120 g)
• 1–2 tbsp. olive oil
• 2 sprigs of dill
• Salt

SPINACH

• 500 g fresh leaf spinach
• 50 g butter
• Salt, pepper

SAUCE

• 150 ml cream
• 40 g horseradish cream
• 1–2 tbsp. lemon juice
• Salt, white pepper

PREPARATION

Wash the salmon trout, pat dry, brush with olive oil and season lightly with salt. Wash the dill, pat dry and spread over it. Place the pieces of fish in a vacuum bag, such as from ZWILLING FRESH & SAVE, ensuring that the fillets do not overlap. Vacuum seal the bag.

Attach the ZWILLING ENFINIGY sous-vide stick to the inside rim of a sufficiently large pot and place the sous-vide rack in the pot if necessary. Fill the pot with water, making sure not to exceed the maximum fill level on the stick. Set the temperature to 48 °C and heat the water. Once the water is heated, add in the bag. Enter the cooking time of 38 minutes and cook the fish sous-vide.

In the meantime, clean and trim the spinach and allow to drip dry well. Shortly before the fish is cooked, melt the butter in a large pot and season with a little salt and pepper. Add the spinachnd put on the lid. After 1 minute, turn the spinach and cook for another 2 minutes with the lid on. Season again.

For the sauce, bring all the ingredients to the boil in a small pot, simmer for 1–2 minutes and season with salt and pepper.

Remove the salmon trout from the vacuum bag and serve with the spinach and sauce.

Serves well with pasta or potatoes.

TIP

Instead of salmon trout, game or salmon fillet is also suitable.

INFO

To ensure that the bag remains sufficiently covered with water during the cooking process, we recommend using the ZWILLING ENFINIGY sous-vide rack.