Trout With Egg, Celery And Caviar Sauce

Trout With Egg, Celery And Caviar Sauce

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!

Recipe Information

Serves

6 people

Preparation

15 minutes

Cooking

20 minutes

Difficulty

Moderate

Ingredients

  • 1 lemon, halved
  • 3 x 400g whole rainbow trouts, cleaned
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to brush
  • 2 sheets fresh filo pastry
  • 2 tsp poppyseeds
  • 4 hard-boiled eggs, shelled, chopped
  • 3 small inner stalks of celery with leaves, finely chopped
  • 2 tbsp small capers
  • 200ml crème fraîche
  • 2 tbsp Avruga caviar

    • Steps

    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.