Oven Baked Trout Fillet with Celeriac Remoulade
Garnished with a creamy horseradish and celeriac remoulade and topped with crispy croutons, this elegant looking baked trout fillet has been cooked to perfection.
Equipment
- large oven tray
- cooking pot
- food processor
- grater or microplane
- mixing bowl
Ingredients
for the trout
- 970 gram trout fillet (1 side)
- 1 lemon
- ½ teaspoon fennel seeds
- ½ teaspoon black peppercorns
- 1 tablespoon olive oil
- sea salt
for the celeriac remoulade
- 1 medium celeriac bulb
- 1½ tablespoon horseradish sauce
- 200 gram creme fraiche
- sea salt and pepper
for the garnish
- 1 bunch chives finely chopped
- 2 slices white toast bread
- frying oil
- sea salt
Instructions
for the trout
- Remove any remaining bones from the fish. Place a parchment paper on a large baking tray and sprinkle some olive oil and salt on the top.
- Place the fish skin side down on the tray. Season the trout fillet with olive oil, sea salt, crushed peppercorns and fennel seeds.
- Bake in a pre-heated oven at at 190°C (375°F) for 15 minutes for a pinkish flesh. Leave the fish to rest for 4-5 minutes before adding the remoulade garnish.
for the celeriac remoulade
- To make the remoulade cut the ends of the celeriac and cut around the sides. Cut the peeled celeriac in smaller pieces and shred into stripes using a food processor. If you don't have a food processor, you can cut stripes using a knife.
- Blanch the celeriac in boiling salt water for 20-30 seconds. Refresh the celeriac in ice cold water to stop it from further cooking. We want the celeriac to still have a bite. Drain off the excess water from the celeriac.
- Mix the creme fraiche with horseradish sauce and season with salt and pepper. Add the celeriac and mix well.
for the garnish
- To make the bread croutons cut the brown sides from the white bread slices. Cut the bread into stripes and finally into small dices.
- Heat the frying oil and fry the croutons until golden brown. They usually take only a minute or two so be careful not to burn them. Remove the croutons and drain off the excess oil. Season with salt.
- Spread the celeriac remoulade evenly over the cooked trout fillet. Garnish with chopped chives and the bread croutons and serve.