Dr Clare Bailey's baked trout and fennel with celeriac mash - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Clare Bailey’ s baked trout and fennel with celeriac mash By You Magazine - January 19, 2020 A fabulously easy and flavourful baked fish combined with fennel to provide that extra gut-friendly soluble fibre for those good microbes to thrive on. The nuts add a bit of crunch and may help reduce cholesterol. Celeriac makes a great mash, full of nutrients and extra fibre. Serve with plenty of freshly cooked green vegetables drizzled with olive oil. Chris Alack SERVES 2 2 tbsp extra virgin olive oil ½ small fennel, trimmed and finely sliced ½ tsp ground turmeric sea salt and black pepper 2 rainbow trout or fresh mackerel (each around 270g), cleaned 1 small lemon, thinly sliced 25g flaked almonds FOR THE CELERIAC MASH 300g celeriac, scrubbed and cut into roughly 2cm chunks 50g full-fat crème fraîche 1. Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with nonstick baking paper. Put 1 tbsp of the extra virgin olive oil in a medium bowl and add the finely-sliced fennel, ground turmeric, a good pinch of sea salt and lots of ground black pepper. Toss together well. 2. Place the fish on the baking paper and put the lemon and fennel inside the body cavities. Season with more black pepper. Bake the fish for 15 minutes. Scatter with the flaked almonds and cook for 5 minutes more, or until the nuts are lightly toasted and the fish is cooked. 3. While the fish is cooking, put the chunks of celeriac in a medium saucepan and cover with cold water. Bring to the boil and cook for 10-12 minutes, or until soft. Drain in a colander, then return to the pan. Add the crème fraîche, a little salt and lots of pepper. Blitz with a stick blender until smooth. 4. Divide the celeriac mash between two warmed plates. Add the fish, spooning the almonds over the top, and drizzle with the remaining olive oil. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved