Drunken Baked Celeriac Trout

1. 1

   Wash the trout carefully to ensure there is no blood in the cavity,

2. 2

   salt and pepper the cavity of the fish

3. 3

   Get a piece of either silver foil or parchment paper which is big enough to hold each fish when closed and place a fish on each piece

4. 4

   Grate the celeriac and cover each fish generously with the grated celeriac piled on top of the trouts.

5. 5

   Fold the foil or parchment paper down two of the sides and in the third open side pour in 1/4 cup of the white wine.

6. 6

   Seal the third edge so that the fish is contained with its liquid and bake in a 350degree oven for about 20 minutes.

7. 7

   The parcels may be placed on the individual guests dinner plates and opened at the table.

8. 8

   I usually serve this with some cous cous or rice as the sauce from the fish and the combined celeriac flavour is quite delicious.

No additional tips available.