Bachsaibling mit Gurke und Portulak Sous Vide

  • Saibling Sous VideSaibling Marius Tim Schlatter
Marius Tim Schlatter
Level of difficulty:

Trout (Sous Vide):
120 g fish fillet per portion
per 1 kg fish fillet:
100 g salt
100 g sugar
50 g pickling salt
2 tbsp coriander
1 tbsp. black
1 tbsp. white pepper
1 tbsp. juniper
1 tbsp. mustard seed
1 bunch dill
60 g purslane
100 g Douglas fir tips

Pickles (Sous Vide):
120 g cucumber
50 ml water
30 ml apple balsamic vinegar
50 g dill tips

Lemon gel:
210 ml vegetable stock
3 g agar-agar
35 ml lemon juice
20 ml lemon oil

Pickle gel:
190 ml pickle water
2 g agar-agar
50 g pickle

Prawn chips (Sous Vide):
100 g potato starch
70 g warm water
35 g cooked potatoes
4 g salt
30 g prawns

Fish chip:
Trout skin

Marinade (Sous Vide):
150 ml chicken stock
50 ml olive oil
1 half lime
Maldon sea salt


Trout (Sous Vide):
Marinate fish with salt, sugar, pickling salt, coriander, pepper, juniper, mustard seed, dill, purslane and Douglas fir tips for 24 hours. Wash fish and vacuum. Cook for 6 minutes at 56°C in the fusionchef Sous Vide water bath.

Pickles (Sous Vide):
Peel and dice cucumber. Vacuum with water, apple balsamic vinegar and dill tips. Cook for 3 minutes at 68°C in the fusionchef Sous Vide water bath.

Lemon gel:
Bring the vegetable stock to the boil with agar-agar. Allow to cool. Add lemon juice, lemon oil and salt. Mince finely.

Pickle gel:
Bring 100 ml pickle water to the boil with agar-agar and salt. Add the remaining pickle water and mix with the pickle. Strain, then decorate with purslane and dandelion.

Prawn chips (Sous Vide):
Place potato starch, warm water, cooked potatoes, salt and prawns to the Thermomix. Knead to a solid mass at 90°C. Vacuum and cook for 60 minutes at 90°C in the fusionchef Sous Vide water bath. Allow to cool, slice thinly, dry and deep-fry.

Fish chip:
Place the trout skin in salt water overnight, dry and deep-fry.

Marinade (Sous Vide):
Vacuum chicken stock, olive oil, lime and salt. Cook for 10 minutes at 70°C in the fusionchef Sous Vide water bath.

To serve:
Arrange the trout on a plate with the other ingredients.

This recipe was kindly provided by Marius Tim Schlatter.  

Photo: ©Walter Bauhofer