Trout with egg, celery and caviar sauce and poppyseed crisps

Cooking Fish Trout with egg, celery and caviar sauce and poppyseed crisps

Special occasions call for special food and these beautiful trout and caviar sauce topped filo crisps will be the talk of the town.

Lables: Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 190°C. Juice lemon, then coarsely chop juiced halves and place in trout cavities. Season inside and out. Place trout in an oiled roasting pan, drizzle with 1 tablespoon oil, then bake for 20 minutes or until just tender. Cool.
  2. Meanwhile, stack filo sheets, brushing between layers and on top with oil, scatter with poppyseeds and sea salt, then cut into 12 rectangles. Place on a baking paper-lined oven tray and bake for 3–5 minutes or until golden. Cool.
  3. Combine eggs, celery, capers, creme fraiche, caviar and 2 teaspoons lemon juice in a bowl and season.
  4. Combine remaining lemon juice and oil and season.
  5. To serve, flake trout into large pieces (discard skin and bones). Place a filo rectangle on each plate, top with egg and caviar sauce, trout and a filo rectangle. Toss watercress with a little vinaigrette and place to the side.

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1 lemon, halved
3 x 400g whole rainbow trouts, cleaned
80ml extra virgin olive oil, plus extra, to brush
2 sheets fresh filo pastry
2 tsp poppyseeds
4 hard-boiled eggs, shelled, chopped
3 small inner stalks of celery with leaves, finely chopped
2 tbsp small capers
200ml creme fraiche
2 tbsp Sterling caviar , Avruga or salmon roe
1 cup picked watercress sprigs

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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