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.

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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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