Trout Roulade

Chef Andre Uribe shows how to make a trout roulade.
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[@elizabethslack3612]

Epic learning experience. Thank you.

[@georgewbushcenterforintell147]

The simplicity of this dish is only 2nd to how it must taste

[@gab.lab.martins]

I'd definitely cook it in a waterbath. Maybe torch or pan-sear it afterwards if you want the maillard, but in the oven it inevitably overcooks.

[@ChefEpic]

That would be awesome as well. I’m trying to stay away from cooking in plastic but sous vide is always perfect every time. I wish they would come up with a compostable plastic. Another option is to cook in a combi oven on full steam.

[@gab.lab.martins]

@@ChefEpic if you want to not use plastic film/bags, you can confit in olive oil at the same temperature. Could be done in a Control Freak, or even in a waterbath, inside a (reusable) plastic container. 40 to 50°C would give you a range of textures and flavours, in 1°C increments.

[@tjohnsATL]

Should’ve wrapped the fillet in it’s skin and pan roasted it

[@ChefEpic]

I was thinking the same thing after we filmed. Super crispy skin would be epic. I’ll try it next time.

[@СтритфудМантышка]

Это блюдо нужно готовить в Sous vide на 42 градусах 30 минут, или в конфи 70 градусов 40 минут. А так ты рыбу высушил и убил....