Oven baked mountain trout, green chilli butter sauce, caviar, rye bread and fennel
INGREDIENTS
SERVES
4
METHOD
2 mountain trout fillets
2 dl cream
1 green chilli, finely chopped
1 pot coriander, finely chopped
200 g butter, soft and diced
1 lemon, juice
Corn starch
1 glass salmon roe
2 slices of rye bread
1 fennel, thinly sliced
1 tbsp lemon oil
1 tsp sriracha sauce
1 lime, juice
Heat the oven to 165 degrees C. Season the fish with salt and pepper. Place on a baking tray and bake for
15 minutes in the oven.
Bring the cream to the boil, add the chilli and coriander and leave for 10 minutes. Blend into a smooth sauce with a hand blender. Thicken with corn starch and add the butter and lemon juice to taste. Add the salmon roe just before serving. Crumble the bread and fry until golden in a pan. Marinate the fennel in the lemon oil, sriracha sauce and lime juice.