Karelian trout with celery root
2 servings
40 minutes
Karelian trout with celery root is an exquisite recipe that combines tender fish with aromatic herbs and the tangy notes of cranberry. The dish's origins can be linked to northern regions where fresh trout is a staple in many traditional recipes. Baked celery root infused with wine and cream adds depth of flavor, while fresh cilantro and the tartness of cranberry refresh the composition. Pan-seared trout retains its juiciness, and the crispy skin adds a textural contrast. This dish is perfect for a family dinner or a romantic evening, highlighting the natural beauty of fresh ingredients and the art of culinary balance.
1
Cut the celery root into thin strips, mix with cream and wine, season with salt and pepper, add a clove of garlic and a couple of thyme sprigs. Place on a baking sheet and bake for 20 minutes at 180°C.
- Celeriac: 250 g
- Cream: 50 ml
- Dry white wine: 50 ml
- Garlic: 2 g
- Thyme: 2 pieces
2
Fry the fish in vegetable oil in a hot pan with salt and pepper to taste. First, fry skin side down, then the fillet side (important not to overcook).
- Trout: 400 g
- Vegetable oil: 20 ml
3
Once the fish starts to turn white inside the cut, it can be served. Serve the fish with celery mixed with cilantro and cranberry.
- Celeriac: 250 g
- Cilantro: 2 g
- Cranberry: 30 g
