Baked herb trout with celeriac and wild rice

title="Baked herb trout with celeriac and wild rice"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Baked-herb-trout-with-celeriac-and-wild-rice.jpg" srcset="https://img.taste.com.au/64aDNf4R/w720-h480-cfill-q80/taste/2016/11/baked-herb-trout-with-celeriac-and-wild-rice-22355-1.jpeg 720w, https://img.taste.com.au/4YxV9k8o/w643-h428-cfill-q90/taste/2016/11/baked-herb-trout-with-celeriac-and-wild-rice-22355-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Baked herb trout with celeriac and wild rice"
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• 0:10 Prep


• 0:35 Cook


• 
  4 Servings


• Capable cooks

Serve this beautiful trout with celeriac, rice and horseradish cream for a gourmet combination.

Featured in
Nutrition information, Main recipes

Ingredients

• 250g (1 1/4 cups) wild rice blend


• 1 1/2 tablespoons olive oil


• 4 whole (about 300g each) rainbow trout, scaled, gutted


• 1 bunch fresh dill


• 1/2 bunch fresh continental parsley


• Salt & freshly ground black pepper


• 1 (about 500g) celeriac, peeled, cut into batons


• 1 small white onion, halved, coarsely chopped


• 1 tablespoon coarsely chopped fresh continental parsley, extra


• 2 tablespoons horseradish cream (Heinz brand), to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C. Cook rice following packet directions or until tender (approx 30 min). Drain. Cover to keep warm and set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, brush four 30 x 40cm pieces of foil with 2 teaspoons of olive oil. Rinse trout under cold water and pat dry with paper towel. Place on prepared foil. Place 3 sprigs of dill and parsley in the cavity of each trout. Season with salt and pepper. Fold edges of foil together to enclose. Place on a baking tray and bake for 18 minutes or until just cooked through. Remove foil.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Add celeriac and onion and cook, stirring, for 8 minutes or until golden. Add parsley and stir to combine.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Serve trout with celeriac mixture, rice and horseradish cream.
  
  
  

Nutrition

• 2235 kj

  Energy




• 17g

  Fat Total




• 3.5g

  Saturated Fat




• 7g

  Fibre




• 37g

  Protein







• 57g

  Carbs (total)

All nutrition values are per serve

• Author: Jane Charlton


• Image credit: Mark O'Meara


• Publication: Australian Good Taste

Source: taste.com.au