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.
Nutrition
Nutrition Facts
Oven Baked Trout Fillet with Celeriac Remoulade
Amount Per Serving (160 g)
Calories 388
Calories from Fat 198
% Daily Value*
Fat 22g34%
Cholesterol 113mg38%
Sodium 161mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 42g84%
Vitamin A 153IU3%
Vitamin C 14mg17%
Calcium 97mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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