SERVES TWO LIGHT ENTREE, Double Quantity for main meal.

• 1 Whole Buxton trout OR salmon filleted & boned

• 1 1\2 tsp kutjera powder (available most supermarkets & specialty shops)

• pinch smoked paprika 

• salt & cracked black pepper

• 15 gms salted butter

• toothpicks

• 1\4 Celeriac medium size (celery root)

• peeled and finely shredded long ways (mandolin)

• 3 tblsp home made mayonnaise

• 1 tblsp shredded parsley

• 1\2 lemon juiced the other 1\2 to serve
   

 

1. Pre-heat oven 190 degrees C.

2. Lay trout fillet skin side down and sprinkle desert raisin, paprika, salt & pepper.

3. Roll thin side up to top & toothpick top & bottom to fasten.

4. Set on non stick papers standing up.

5. Place 1/2 butter on each & bake for about 4-6 mins.

6. Meanwhile shred celeriac and toss with extra lemon juice, s&p & mayonnaise.

7. Add shredded flat leaf parsley stir in with serving tongs.

 

By Travis boltong (Mansfield Chef)