Baked trout with steamed vegetables, fried chanterelles and green butter
4 servings
45 minutes
Baked trout with steamed vegetables, fried chanterelles, and green oil is an Estonian gastronomic delight that embodies the harmony of nature and the delicacy of taste. The tender meat of the trout, infused with the aroma of fresh dill, remains juicy due to careful baking. The garnish of young vegetables adds lightness, while crispy chanterelles with onions add zest. Green oil with ramsons, parsley, and lemon transforms the dish into a true culinary masterpiece, creating a delicate sauce right on the plate. This recipe recalls traditional Estonian homes where fresh ingredients are used with respect for nature. It is perfect for a festive dinner or a cozy family lunch, offering the taste of freshness, forest, and summer in every bite.
1
Pat the fish dry with a paper towel, place dill sprigs in the fish's belly, and season with pepper and salt.
- Trout: 1 piece
- Dill: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
2
Place the fish on a foil-covered pan and bake in a preheated oven at 170 degrees for about 20 minutes, until the flesh separates from the bones. Check doneness with a fork. Do not leave the fish in the oven for too long — it will lose its juiciness.
- Trout: 1 piece
3
Boil potatoes, carrots, green beans, and radishes in salted seawater until almost cooked.
- Potato: 2 pieces
- Carrot: 3 pieces
- Green beans: 6 pieces
- Radish: 2 pieces
- Sea salt: to taste
4
Drain the water and let the vegetables steam under a towel for 5 minutes. Sauté fresh mushrooms (do not slice them) and onion in butter, seasoning with salt and black pepper.
- Chanterelles: 45 g
- Onion: 1 head
- Butter: 120 g
- Salt: to taste
- Ground black pepper: to taste
5
Mix room temperature butter with finely chopped parsley, dill, wild garlic, minced cucumber, lemon zest and juice, adding a bit of sugar and salt. Wrap the butter in parchment paper or place it in a serving dish and leave it in the fridge until use.
- Butter: 120 g
- Parsley: 1 bunch
- Dill: 2 sprigs
- Wild garlic: to taste
- Pickles: 2 pieces
- Lemon: 1 piece
- Sugar: to taste
- Salt: to taste
6
Place the whole fish on a plate, arrange the vegetables and sautéed mushrooms with onions around it. Put pieces of green butter on the vegetables, which will soon turn into green sauce.
- Trout: 1 piece
- Potato: 2 pieces
- Carrot: 3 pieces
- Green beans: 6 pieces
- Radish: 2 pieces
- Chanterelles: 45 g
- Onion: 1 head
- Butter: 120 g