Baked herb trout with celeriac and wild rice

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

Recipe «Baked herb trout with celeriac and wild rice» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.