Drunken Baked Celeriac Trout

• Ingredients for 4 People
• 4 Trout with heads still intact for presentation
• One celeriac bulb peeled
• Dry white wine

1. Wash the trout carefully to ensure there is no blood in the cavity,
2. salt and pepper the cavity of the fish
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. Grate the celeriac and cover each fish generously with the grated celeriac piled on top of the trouts.
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. Seal the third edge so that the fish is contained with its liquid and bake in a 350degree oven for about 20 minutes.
7. The parcels may be placed on the individual guests dinner plates and opened at the table.
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.

ingredients, trout, white wine

Taken from www.epicurious.com/recipes/member/views/drunken-baked-celeriac-trout-1201328 (may not work)