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Baked herb trout with celeriac and wild rice
Baked herb trout with celeriac and wild rice
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Gourmet trout with celeriac, rice, and horseradish cream.
Ingredients:
  • 250g (1 1/4 cups) wild rice blend
  • 27.30 gm olive oil
  • 4 whole (about 300g each) rainbow trout, scaled, gutted
  • 1 bunch fresh dill
  • 1/2 bunch fresh continental parsley
  • Salt & freshly ground black pepper
  • 1 (about 500g) celeriac, peeled, cut into batons
  • 1 small white onion, halved, coarsely chopped
  • 20.00 ml coarsely chopped fresh continental parsley, extra
  • 40.00 ml horseradish cream (Heinz brand), to serve
Instructions:
  • Preheat your oven to 200°C. Cook the rice according to the package instructions until tender, which should take around 30 minutes. Drain the rice, cover to keep warm, and set it aside.
  • Brush four 30 x 40cm pieces of foil with a drizzle of olive oil. Rinse trout under cold water and pat dry. Place on the foil and stuff each trout cavity with 3 sprigs of dill and parsley. Season with salt and pepper. Fold foil to seal the fish. Bake on a tray for 18 minutes until cooked. Unwrap before serving.
  • Heat the rest of the oil in a frying pan over medium-high heat. Cook celeriac and onion, stirring occasionally, for 8 minutes until they turn golden. Then, mix in the parsley.
  • Plate the trout alongside a flavorful celeriac mixture, rice, and a dollop of zesty horseradish cream.

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