Sous Vide Poached Trout Mousseline with Red Pepper-Prickly Pear Coulis

2019 AHF Culinary Competition Finalist Team
Benjamin Robinett, CCC, Executive Chef and Vanessa Tiger, Sous Chef
Norman Regional Health System
(Norman, Oklahoma)

A delicate and airy trout dish that is savory while being healthier than traditional Mousselines by incorporating almond milk. Pairs perfectly with the mild heat and sweetness of red bell peppers and desert prickly pears. Combined with the crispness of the potato wafer shaped into a flower and tenderness of the wine infused broccolini it creates a desert flower of a dish.

Prep Time: 25 minutes
Cook Time: 35 minutes
Yield: 6 portions

Download Nutritionals: PDF
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Additional information

RECIPE TYPE	Culinary Competition Finalist
Cooking Method	SOUS VIDE
NUTRITIONALS	<500mg sodium, 10-20g fat, 300-500cal/portion

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