Seafood Recipes

Trout With Egg, Celery And CaviarSauce

Delight in Trout with Egg, Celery, and Caviar Sauce, a luxurious and flavorful dish. Order premium trout from Pearl Seafoods for fresh delivery today!

Trout With Egg, Celery And Caviar Sauce
6 People
Serves
15 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
French
Cuisine
ABOUT THIS

About This Recipe

Experience the exquisite flavours of Trout with Egg, Celery, and Caviar Sauce, a gourmet dish that is sure to impress. This recipe combines tender, pan-seared trout with a creamy egg and celery sauce, topped with luxurious caviar for an elegant touch. Perfect for special occasions or a refined dinner at home, this dish is both sophisticated and simple to prepare. Order fresh Avruga caviar online from Pearl Seafoods to ensure the highest quality ingredients for this delightful recipe!

Ingredients

  1. 6 trout fillets
  2. 1 lemon
  3. 2 tablespoons olive oil
  4. 12 sheets filo pastry
  5. 1 tablespoon poppy seeds
  6. Sea salt, to taste
  7. 4 hard-boiled eggs, chopped
  8. 1 celery stalk, finely chopped
  9. 1 tablespoon capers, chopped
  10. 2 tablespoons crème fraîche
  11. 2 tablespoons Avruga caviar
  12. 2 teaspoons lemon juice
  13. Watercress, for garnish
  14. Vinaigrette, for garnish

Method

  1. Preheat the oven to 190°C. Juice the lemon, then coarsely chop the juiced halves and place them in the cavities of the trout. Season the fish inside and out. Place the trout in an oiled roasting pan, drizzle with 1 tablespoon of oil, and bake for 20 minutes or until just tender. Allow to cool.
  2. Meanwhile, stack the filo sheets, brushing oil between the layers and on top. Scatter poppyseeds and sea salt over them, then cut into 12 rectangles. Place them on a baking paper-lined oven tray and bake for 3–5 minutes or until golden. Let cool.
  3. In a bowl, combine the chopped eggs, celery, capers, crème fraîche, caviar, and 2 teaspoons of lemon juice. Season to taste.
  4. Mix the remaining lemon juice with oil and season to taste.
  5. To serve, flake the cooled trout into large pieces (discarding the skin and bones). Place a filo rectangle on each plate, top with the egg and caviar sauce, add the trout, and then another filo rectangle on top. Toss the watercress with a little vinaigrette and place it alongside the dish.
From Our Kitchen

Chef's Tip

Trout pairs beautifully with rich, elegant ingredients because its delicate flavour stays refined and balanced. Cook the trout gently so the flesh remains moist and flaky in the center, then allow it to cool slightly before assembling for the best texture. The creamy egg and celery sauce, crisp filo, and bursts of caviar create layers of richness, freshness, and crunch that turn this into a true restaurant-quality seafood dish.

FEATURED

Featured Product

Sale
Jar of Avruga caviar displayed on black slate with crushed ice and lemon

Fresh Avruga Caviar

55gm / Per Jar

Avruga caviar, glossy black pearls with a rich, smoky flavour...

$31.00 jar
$31.99 $31.00 jar
VIEW PRODUCT
NUTRITION

Nutrition Per Serving

  • Calories 355 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 12.0 g
  • Protein 33.0 g
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