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Baked Trout Fillet with Celery Puree

Автор
Klopotenko Ievgen

European

I have an idea for today’s dinner. You can bake Iris Trout Fillet with mashed celery and feel 100% of pleasure. Why am I so confident about it? Don’t ask, just cook it, and you’ll understand.

How to prepare Baked Trout Fillet with Celery Puree

Приготування 1 hour10 min

Порції 2

Складність Easy

Ingredients

For fish:

1 trout fillet

1 celery

2-3 tbsp. sunflower oil

½ lemon

2-3 sprigs of mint

30 g of butter

to taste salt and pepper

For the sauce:

30 g of capelin caviar

30-50 ml of 30% cream

Baked Trout Fillet with Celery Puree: Directions

Крок 1

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.

Крок 2

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.

Крок 3

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.

Крок 4

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.

Крок 5

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.

Cooking is easy!