Baked herb trout with celeriac and wild rice

Cooking Fish Baked herb trout with celeriac and wild rice

Serve this beautiful trout with celeriac, rice and horseradish cream for a gourmet combination.

Lables: Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200°C. Cook rice following packet directions or until tender (approx 30 min). Drain. Cover to keep warm and set aside.
  2. Meanwhile, brush four 30 x 40cm pieces of foil with 2 teaspoons of olive oil. Rinse trout under cold water and pat dry with paper towel. Place on prepared foil. Place 3 sprigs of dill and parsley in the cavity of each trout. Season with salt and pepper. Fold edges of foil together to enclose. Place on a baking tray and bake for 18 minutes or until just cooked through. Remove foil.
  3. Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Add celeriac and onion and cook, stirring, for 8 minutes or until golden. Add parsley and stir to combine.
  4. Serve trout with celeriac mixture, rice and horseradish cream.

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250g wild blend entertainer rice
1 1/2 tbsp olive oil
4 whole rainbow trout, scaled, gutted
1 bunch fresh dill
1/2 bunch fresh continental parsley
Salt & freshly ground black pepper
1 celeriac, peeled, cut into batons
1 small white onion, halved, coarsely chopped
1 tbsp coarsely chopped fresh continental parsley, extra
2 tbsp horseradish cream , to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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