Baked Trout Fillet with Celery Puree

Preheat the oven to 180 degrees. Wash the celery well and peel it. Cut it and put pieces in a baking dish. Add a little salt, 150 ml of water and sprinkle with sunflower oil. Bake celery for 40-45 minutes until it becomes soft.

After that, put celery in a blender bowl together with the broth from the form where it was baked. Add butter and mint leaves. Beat with a blender until smooth.

Wash the trout well and gut the entrails. With the help of tweezers remove bones from the fillet. Dry fish well with a paper towel.

Put the fillets in a baking dish and add salt and pepper to taste. Sprinkle it with lemon juice and sunflower oil. Bake in the oven at 180 degrees for 10 minutes until done.

Now cook the sauce. Mix capelin caviar with cream. If necessary, add some lemon juice and salt. Spread mashed celery evenly on a plate. Carefully place the trout fillet on it and pour the sauce over the fish.