step by step guide to make super quick homemade Trout with egg, celery and caviar sauce and poppyseed crisps

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trout with egg, celery and caviar sauce and poppyseed crisps. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trout with egg, celery and caviar sauce and poppyseed crisps is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trout with egg, celery and caviar sauce and poppyseed crisps is something that I’ve loved my entire life.

Table of Contents

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 teaspoons poppyseeds
  • 4 hard-boiled eggs, shelled, chopped
  • 3 small inner stalks of celery with leaves, finely chopped
  • 2 tablespoons small capers
  • 200ml creme fraiche
  • 2 tablespoons Sterling caviar (see note), Avruga or salmon roe
  • 1 cup picked watercress sprigs

Method

  • Step 1
    Preheat oven to 190�C. Juice lemon, then coarsely chop juiced halves and place in trout cavities. Season inside and out. Place trout in an oiled roasting pan, drizzle with 1 tablespoon oil, then bake for 20 minutes or until just tender. Cool.
  • Step 2
    Meanwhile, stack filo sheets, brushing between layers and on top with oil, scatter with poppyseeds and sea salt, then cut into 12 rectangles. Place on a baking paper-lined oven tray and bake for 3–5 minutes or until golden. Cool.
  • Step 3
    Combine eggs, celery, capers, creme fraiche, caviar and 2 teaspoons lemon juice in a bowl and season.
  • Step 4
    Combine remaining lemon juice and oil and season.
  • Step 5
    To serve, flake trout into large pieces (discard skin and bones). Place a filo rectangle on each plate, top with egg and caviar sauce, trout and a filo rectangle. Toss watercress with a little vinaigrette and place to the side.

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